Description

Eight grilled D’Anjou pears over baby arugula with toasted hazelnuts and a honey-balsamic vinaigrette. The volume of fruit turns this from a side salad into a substantial warm-weather main.

Ingredients

Units

2 tablespoons olive oil, divided
8 ripe but very firm pears (D’anjou or any variety with a thin, easy-to-eat skin)
3/4 teaspoon kosher salt
10 cups (about 6 ounces) baby arugula leaves, room temperature
1/2 cup hazelnuts, toasted and chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon freshly ground black pepper

Instructions

Preheat the grill to medium-high heat.
Brush the pears with 1 tablespoon of olive oil and season with ¼ teaspoon of kosher salt.
Grill the pears for about 2-3 minutes on each side until grill marks appear.
In a large bowl, combine the arugula, hazelnuts, and grilled pears.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, remaining salt, and black pepper.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately.

Notes

For best results, use pears that are ripe but still firm to hold their shape when grilled. Toast hazelnuts in a dry skillet over medium heat until fragrant. This salad can be served as a side dish or a light main course. Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the arugula may wilt slightly.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 20
Sodium: 300
Fat: 12
Carbohydrates: 35
Fiber: 6
Protein: 3
Cholesterol: 0 mg