Roasted Pear & Arugula Salad with Cave Aged Gruyere | Foodland

Summary

Yield	3 Servings

Ingredients

2

firm pears, halved and seeded

1⁄4 cup

honey

6 tablespoons

red wine vinegar

1 teaspoon

dijon mustard

1⁄2 cup

olive oil

salt and pepper, to taste

4 bunches

arugula, cleaned and dried

3⁄4 cups

shelled walnuts, toasted

Emmi Cave Aged Gruyere or romano cheese, as needed

Instructions

Preheat oven at the low broiler setting.
Place pear halves, cut side up, on a baking sheet and brush them with honey.
Place pan in oven.
Bake for 15-20 minutes or until golden.
Slice the pears lengthwise into half inch slices.
In a small bowl, whisk together the vinegar and Dijon mustard.
Whisk in olive oil until emulsified.
Add salt and pepper to taste.
Toss the arugula with the vinaigrette.
Plate salad individually with pear slices and toasted walnuts sprinkled on top.
Garnish with thin slices of the gruyere or Romano cheese.
Note: This salad is also excellent with paper thin slices of prosciutto.