Arugula Pear and Endive Salad with Spiced Pecans
2
servingsIntroducing the perfect Pear and Arugula Salad. As most salad enthusiasts know, there are some flavor combinations that just seem destined to be together. One such match is the dynamic duo of sweet, juicy pears and peppery arugula. In this Arugula Pear and Endive Salad with Spiced Pecans, this iconic pairing excites taste buds and is further enhanced by a textural combination that makes every bite a truly magical.
Most notable in this Arugula Pear and Endive Salad with Spiced Pecans is its perfect balance of flavors. The sweetness of the ripe pears complements the slightly bitter and peppery notes of the arugula, creating a harmonious flavor profile that is both refreshing and satisfying. This balance is further enhanced by the addition of Spiced Pecans and a tangy balsamic vinaigrette which ties the elements together into a cohesive and delectable salad.
Texture plays a crucial role in the enjoyment of any dish, and the Arugula Pear and Endive Salad with Spiced Pecans certainly doesn’t disappoint in this department. Topped off with sweet and savory Spiced Pecans and creamy goat cheese, this salad becomes a textural masterpiece that keeps you coming back for more.
Ingredients
5 oz. arugula
1 large ripe pear, sliced
2 white endives, sliced
1 tbsp honey
1/2 tbsp Dijon mustard
3 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
Kosher salt
freshly cracked black pepper
3 oz. crumbled goat cheese
- Spiced Pecans
1/2 tsp cinnamon
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp black pepper
1/8 tsp fresh nutmeg
5 tbsp sugar
1 egg white
3 cups raw pecans
Directions
- Gently toss the arugula, sliced pear and sliced endive and arrange on a medium platter. Prepare the dressing by whisking together honey, Dijon, and balsamic vinegar until combined. Slowly drizzle in oil to emulsify. Season dressing to taste with salt and pepper. Top the arugula mixture with goat cheese, spiced pecans and your desired amount of dressing.
- Spiced Pecans
- Preheat the oven to 350° (F) and adjust the oven rack to the middle position. In a small bowl, combine the cinnamon, kosher salt, ground ginger, black pepper, nutmeg, and sugar. Vigorously whisk the egg white with 1 tablespoon water until slightly stiff, about 2-3 minutes. Add the pecans to the egg white, and toss to coat. Sprinkle the spice mix onto the pecans and toss to coat. Pour the pecans onto a parchment paper covered sheet pan and place in the oven for 40 minutes, stirring twice during cook time. Allow to cool, then store in an airtight container for up to one week.
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