ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
PEACH AND ARUGULA SALAD
Categories Salad Pork Appetizer Quick & Easy Ricotta Peach Bacon Arugula Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
- Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
- Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
ARUGULA, PEAR AND GORGONZOLA SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and remove tough stems from arugula; dry.
- In serving bowl whisk together the vinegar, oil and sugar. Stir in the Gorgonzola and pine nuts.
- Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. Toss to dress well.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 8 grams
PEACH AND ARUGULA SALAD
Make and share this Peach and Arugula Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
- Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.
- Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta.
- Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch.
- Transfer to a plate and keep warm, covered loosely with foil.
- Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
Nutrition Facts : Calories 99.3, Fat 8.7, SaturatedFat 1.2, Sodium 78.6, Carbohydrate 5.6, Fiber 1.1, Sugar 4.6, Protein 1
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