ARUGULA SALAD WITH CHANTERELLES, PEARS, PARMESAN, AND CIDER VINAIGRETTE
Steps:
- Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking.
- Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 5 seconds. Remove from heat and keep warm, covered.
- Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad. Drizzle salads with some of remaining vinaigrette.
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Dooyum Tile
[email protected]Overall, this is a great salad that I would definitely recommend.
Madina Ahmed
[email protected]This salad is very easy to make, but it looks like it took a lot of effort. It's perfect for impressing guests.
ProTix
[email protected]I couldn't find chanterelles, so I used shiitake mushrooms instead. It was still very good.
Akisam Walker
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
kenny mosh
[email protected]I used a balsamic vinaigrette instead of the cider vinaigrette. It was still very good.
Rayne Page
[email protected]I added some chopped walnuts to this salad for extra crunch. It was delicious!
Galib Raja gr
[email protected]This salad is a great way to use up leftover chanterelles.
reza abdol zadeh
[email protected]I'm not usually a fan of arugula, but this salad changed my mind. The combination of flavors was amazing.
JAMES FRANCIS MACALINO
[email protected]I made this salad for a party and it was a hit! Everyone loved it.
Bert Irvine
[email protected]This is a great salad for a light lunch or dinner. It's also very easy to make, which is a bonus.
Amjed Rajeh
[email protected]I was surprised by how well the pears worked in this salad. They added a nice sweetness and crunch that balanced out the other ingredients.
Carolina
[email protected]This salad was a delightful mix of flavors and textures. The arugula's peppery bite, the chanterelles' earthy umami, the pears' sweet crunch, and the Parmesan's salty tang all came together beautifully. The cider vinaigrette tied everything together