Description
This Arugula Pear Salad with Hazelnuts is a beautifully balanced dish that’s both elegant and easy to prepare. Peppery arugula pairs with sweet pears, crunchy toasted hazelnuts, tangy dried cherries, and creamy goat cheese, all brought together with a light honey-Dijon vinaigrette. Perfect as a gourmet side or a light vegetarian main.
Ingredients
For the Salad:
- 4 cups fresh arugula
- 1 large pear, thinly sliced
- 1/3 cup toasted hazelnuts, roughly chopped
- 1/4 cup crumbled goat cheese (or feta)
- 1/4 cup dried cherries or cranberries
- Freshly ground black pepper (to taste)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Make the Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. -
Assemble the Salad:
In a large salad bowl, add arugula, pear slices, toasted hazelnuts, goat cheese, and dried cherries. -
Dress the Salad:
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. -
Serve:
Sprinkle with freshly cracked black pepper and serve immediately. Great as a standalone light meal or as a refined side dish.
Notes
- Toast hazelnuts in a dry skillet over medium heat for 3–5 minutes to enhance flavor.
- Substitute apples for pears if needed.
- For extra crunch, add crispy prosciutto or a handful of croutons.
