Pear Balsamic Arugula Salad with Pear Vinaigrette
Pear Balsamic Arugula Salad with Pear Vinaigrette
Description
A crisp, refreshing salad layered with peppery arugula, cool cucumber, fresh herbs, and shaved Parmesan — finished with a bright Pear White Balsamic vinaigrette for a clean orchard-inspired flavor that feels light, elegant, and perfect for spring or summer meals.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Ingredients
Pear Balsamic Vinaigrette
⅓ cup Pear White Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Optional: finely diced fresh pear or a splash of white wine vinegar
Salad
6 cups arugula
1 large cucumber, thinly sliced
¼ cup shaved Parmesan cheese
¼ cup chopped fresh herbs (mint and basil work beautifully)
Optional: thin sliced fennel, toasted pumpkin seeds, pistachios, or sliced pear
Instructions
• In a bowl or mason jar, whisk together Pear White Balsamic, Dijon mustard, honey, salt, and pepper.
• Slowly drizzle in Arbequina Extra Virgin Olive Oil while whisking continuously until emulsified.
• Add arugula and cucumber to a large salad bowl.
• Drizzle lightly with Pear Balsamic Vinaigrette and toss gently until evenly coated.
• Add fresh herbs and shaved Parmesan cheese.
• Finish with an additional drizzle of Pear White Balsamic for brightness and freshness.
• Top with optional fennel, pumpkin seeds, pistachios, or sliced pear if desired.
• Serve immediately.
Chef’s Tip
Dress the salad lightly at first. Arugula absorbs vinaigrette quickly, and a lighter coating keeps the salad crisp, clean, and balanced instead of weighed down.
Flavor Variations
• Use Lemon White Balsamic for brighter citrus flavor
• Swap in Peach White Balsamic for softer sweetness
• Use Mango White Balsamic for tropical lift
• Add grilled chicken, shrimp, or salmon for a heartier meal
• Finish with toasted walnuts or pistachios for extra crunch
Pairings
Pairs beautifully with grilled chicken, pork chops, halibut, shrimp, duck, chilled pasta dishes, or crusty artisan bread. Excellent alongside Pinot Gris or Sauvignon Blanc.
Recipe Notes
The vinaigrette can be prepared several days ahead and refrigerated. Toss the salad just before serving to keep the greens vibrant, crisp, and fresh.
