Ingredients
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3
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2
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3
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4
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3
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-
-
-
-
-
-
-
-
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Directions
Arugula, Pear and Parmesan Salad,This is an elegant, yet simple salad. I tend to make it often since it’s the only recipe use hazelnut oil in. Taken from The Cook’s Encyclopedia of Vegetarian Cooking.,What a taste treat this is! Everything just blends together to create a great taste sensation. I had Italian Parmesan and it wouldn’t curl when I shaved it but the flavor Mmmm. I cut the salad back to one serving and used 1 tsp of Walnut oil. A definite will do again salad.
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Steps
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1
Done
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Peel and Core the Pears and Slice Thickly. Moisten With Lemon Juice to Keep the Flesh White. |
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2
Done
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Combine the Nut Oil With the Pears. Add the Arugula Leaves and Toss. |
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3
Done
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Turn the Salad Out Onto Four Small Plates With Shaving of Parmesan Cheese. Season With Freshly Ground Pepper and Serve With Bread. |
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4
Done
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You Can Sub the Parmesan Cheese For Bleu Cheese and Add Walnuts, If Desired. |
