Who couldn’t benefit from a little autumn sunshine? This salad features gut friendly arugula and aged Parmesan. The peppery greens are warming in the colder months and provide the perfect complement to the brightness of the pears.
Autumn Sunshine Salad with Arugula, Aged Parmesan and Pear
This salad features gut friendly arugula and aged Parmesan. The peppery greens are warming in the colder months and provide the perfect complement to the brightness of the pears.
Course: Lunch, DinnerCuisine: lunch, dinnerDifficulty: Easy
Servings
4
servingsPrep time
30
minutesTotal time
15
minutes
Cook Mode
Avoid sticky fingers and keep the devices screen on!
INGREDIENTS
- THE SALAD
80 g 80 Arugula, washed (also known as Rocket)
80 g 80 Aged Parmesan, shredded
1/2 1/2 Red onion, sliced
50 g 50 Walnuts, toasted
1 1 Ripe pear, thinly sliced
- THE DRESSING
50 ml 50 Olive oil
25 ml 25 Apple cider vinegar
1 tbsp 1 Ancient grain mustard
1 tbsp 1 Honey
METHOD
- To assemble the salad, simply add the greens to your serving bowl and toss with the aged Parmesan, red onion and walnuts, saving a bit of each to sprinkle over the top.
- Fan the sliced pear in a circle starting with the thicker section of the pear slice (bottom side) towards the center and the thinner section fanning around the edges. Create a smaller circle in the middle (depending on the size of your serving bowl).
- Garnish with the remaining Parmesan, red onion and walnuts.
- Drizzle dressing over the top and serve.
