Rucola con Pecorino, Pignoli e Pere

By WisconsinMike

Ingredients

• 1 C. boiling water
• 3 T. raisins
• 1 T. fresh lemon juice
• 2 ripe pears, peeled, cored, and thinly sliced
• 5 oz. baby arugula
• Kosher salt and fresh ground pepper to taste
• 4 oz. Pecorino cheese
• 3 T. pine nuts, toasted
• 1/4 C. balsamic vinegar
• 1/2 C. EVOO

Preparation

Step 1

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shaved pecorino, sprinkle with raisins and the pine nuts. Whisk balsamic, salt, and pepperin a bowl. While whisking, slowly drizzle in the oil until emulsified; drizzle dressing over salad.