Best Pear Salad
This pear salad is everything a fall salad should be! A blend of arugula, sweet pears, nutty parmesan cheese, smoky bacon and buttery walnuts will make this a favorite salad recipe for the whole family!
Servings: 4 servings
Ingredients
- 5 ounces arugula
- ½ pound bacon diced
- ¾ cup Parmigiano-Reggiano finely grated
- ½ cup finely chopped walnuts
- ⅓ cup extra virgin olive oil
- 1 just-ripe Bartlett pear quartered and cut into slices
- 3 tablespoons white balsamic vinegar
- 1 teaspoon honey
- Salt to taste
- Pepper to taste
Instructions
- Cook bacon in a dry pot over medium-high heat until crispy, about 10-15 minutes. Use a slotted spoon to remove bacon from pot and set aside to let cool.
- Drain excess fat (juices), leaving just the bacon drippings in the bottom of the pot. Scrap bacon drippings into the bowl that you will make the dressing.
- In the bowl with the bacon drippings, add white balsamic, honey, olive oil, and salt and pepper to taste. Whisk together.
- In a large salad bowl, add arugula, cooled bacon, walnuts, parmesan, and whisked dressing. Toss to combine.
- Plate salad, topping with pear slices and black pepper.
Video
Notes
- You can usually buy finely chopped walnuts in the baking section of your grocery store! If you can’t find them, you can chop them with a knife or a pastry cutter!
- Grana Padano cheese is a great, less expensive substitute for Parmigiano-Reggiano.
- If you can't find white balsamic vinegar, I recommend white wine vinegar.
Nutrition
Serving: 1serving | Calories: 617kcal | Carbohydrates: 15g | Protein: 17g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 689mg | Potassium: 384mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1024IU | Vitamin C: 7mg | Calcium: 303mg | Iron: 2mg