Pear Balsamic Arugula Salad with Pear Vinaigrette
Pear White Balsamic Arugula Salad with Fresh Pear & Parmesan
Description
Peppery arugula, firm-ripe pear, toasted walnuts, and shaved Parmesan are lightly dressed with Pear White Balsamic and Arbequina Extra Virgin Olive Oil for an elegant sweet-savory salad with crisp fruit, nutty richness, and a bright orchard-fresh finish.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Ingredients
Pear White Balsamic Vinaigrette
⅓ cup Pear White Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 tablespoon finely minced shallot
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
Salad
6 cups baby arugula, washed and thoroughly dried
2 firm-ripe Bosc or Anjou pears, cored and thinly sliced
⅓ cup toasted walnuts, roughly chopped
⅓ cup shaved Parmesan cheese
2 tablespoons fresh basil leaves, thinly sliced, optional
Flaky sea salt and freshly cracked black pepper, for finishing
Instructions
• In a small bowl or jar, combine the Pear White Balsamic, Dijon mustard, shallot, kosher salt, and black pepper. Whisk until thoroughly combined.
• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette is glossy and lightly emulsified. Taste and adjust with a small pinch of salt or pepper if needed. Do not add additional sweetener before tasting; the Pear White Balsamic provides the dressing's fruit character and sweetness.
• Place the thoroughly dried arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette and toss gently until the leaves are very lightly coated.
• Add the sliced pears, toasted walnuts, shaved Parmesan, and basil if using. Drizzle with another 1–2 tablespoons vinaigrette and toss very gently just until combined. Add more dressing only if needed; the salad should be lightly dressed rather than wet.
• Taste and finish with flaky sea salt and freshly cracked black pepper as needed.
• Serve immediately while the arugula is crisp, the pears are fresh, and the walnuts retain their crunch. Serve the remaining vinaigrette alongside or refrigerate it for another salad.
Chef's Tip
Choose pears that are ripe enough to be juicy and flavorful but still firm enough to hold clean slices. Bosc and Anjou pears are particularly good choices. Slice them shortly before assembling the salad. If they must sit for a few minutes, toss the slices gently with about 1 teaspoon of the prepared vinaigrette rather than straight balsamic so they receive both acidity and a light protective coating of olive oil.
Flavor Variations
• Lemon: Replace the Pear White Balsamic with Lemon White Balsamic for a brighter citrus-forward dressing. Keep the fresh pear, walnuts, Parmesan, and arugula so the lemon complements rather than replaces the orchard-fruit character.
• Peach: Replace the Pear White Balsamic with Peach White Balsamic and replace one of the pears with 1 firm-ripe peach or nectarine, thinly sliced. Keep one pear so the salad retains its pear-and-arugula identity while gaining a softer stone-fruit character.
• Grapefruit: Replace the Pear White Balsamic with Grapefruit White Balsamic for a brighter, lightly tart contrast to the sweet pear. Keep the walnuts and Parmesan, which balance the sharper citrus character.
• Blue Cheese: Replace the Parmesan with ⅓ cup crumbled Gorgonzola or another mild blue cheese for a richer, more assertive sweet-savory pairing with the pear and walnuts.
• Pistachio: Replace the toasted walnuts with ⅓ cup toasted pistachios for a slightly sweeter, more delicate nutty crunch.
Pairings
Serve alongside roasted or grilled chicken, pork tenderloin, halibut, salmon, shrimp, or roasted turkey. For a lighter meal, pair with warm artisan bread or a simple soup. The pear, walnut, Parmesan, and arugula combination also makes an elegant first course for a fall or holiday dinner.
Build Your Salad
Turn this Pear White Balsamic Arugula Salad into a complete salad
Peppery arugula and juicy pear form the foundation, while toasted walnuts and Parmesan add richness and texture and the Pear White Balsamic vinaigrette ties everything together with a bright orchard-fruit finish.
Finished Salad
Pear White Balsamic Arugula Salad with fresh pear, toasted walnuts, shaved Parmesan, and Arbequina Extra Virgin Olive Oil
Greens
Baby arugula provides the signature peppery contrast; spring mix, baby spinach, or tender mixed greens can be used for a milder salad
Toppings
Firm-ripe pear, toasted walnuts, shaved Parmesan, optional fresh basil, or toasted pistachios
Dressing & Flavor Pairing
Pear White Balsamic and Arbequina Extra Virgin Olive Oil create the signature dressing, with Dijon and shallot adding savory balance without masking the fresh pear flavor
Recipe Notes
The vinaigrette makes more than you may need for one salad. Start with a light coating and add more only after tossing and tasting. Overdressing arugula quickly weighs down the tender leaves and can overwhelm the fresh pear and Parmesan.
The vinaigrette can be made up to 3 days ahead and refrigerated in a covered jar. Bring it toward room temperature and shake or whisk thoroughly before serving because the olive oil may firm slightly when chilled.
Keep the arugula completely dry and store the greens, pears, walnuts, Parmesan, and dressing separately until shortly before serving. Tossing immediately before serving preserves the contrast between crisp greens, juicy pear, toasted walnuts, and shaved Parmesan.
If serving this salad as a first course rather than a larger side salad, the same recipe can comfortably serve 6 smaller portions.
