This arugula salad is a classic of northern Italian cuisine that balances the spicy bitterness of arugula, the mild sweetness of pear, the intensity of gorgonzola, and the crunch of walnuts. A dish that tastes of autumn and effortless elegance.
Mediterranean
Arugula salad with pear, gorgonzola and walnuts
Arugula salad with conference pear, creamy gorgonzola and toasted walnuts. Italian combination of intense flavors and contrasting textures.
- Spain
- Salad
- Light
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 8 g
- Fiber 3 g
- Carbohydrates 18 g
- Fat 20 g
- Sodium 380 mg
Story behind the dish
Preparation
Arugula salad with pear, gorgonzola and walnuts is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 150 g of fresh arugula.
- Have ready: 2 ripe conference pears, sliced.
- Have ready: 100 g of gorgonzola in pieces.
- Have ready: 60 g of walnuts.
- Have ready: For the vinaigrette: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, salt, pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Toast the walnuts in a dry skillet for 3 min; booking
Toast the walnuts in a dry skillet for 3 min; booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Wash and dry the arugula
Wash and dry the arugula. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cut the pears into thin slices (with skin if it is thin and nice)
Cut the pears into thin slices (with skin if it is thin and nice). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the vinaigrette by mixing oil
Prepare the vinaigrette by mixing oil, balsamic, honey, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Arrange the arugula on a platter; place the pears on top
Arrange the arugula on a platter; coloca las peras encima. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Distribute the gorgonzola in irregular pieces
Distribute the gorgonzola into irregular pieces. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add walnuts; water with the balsamic vinaigrette
Add walnuts; Drizzle with the balsamic vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
- Dress the salad just before serving so that the leaves do not lose their crunch.
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