Arugula and Pear Salad with Mascarpone and Toasted Walnuts

Salads | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Arugula and Pear Salad with Mascarpone and Toasted Walnuts

Ingredients

Olive Oil - 6 tablespoons
Walnuts - 2.8 oz
Salt - ¼ teaspoon
Mascarpone Cheese Unagrande - 6 oz
Ground Black Pepper - ¼ teaspoon
Meyer Lemon Juice - 2 tablespoons
Pear - 1 piece
Arugula - 8.8 oz

Step by Step guide

Step 1

Chop the walnuts into pieces. Heat the oil in a skillet over medium heat and toast the walnuts for 2 minutes until golden. Transfer to paper towels to drain, then sprinkle with salt. Pour the oil into a heatproof container, as it will be needed for the dressing.

Step 2

Mix half of the toasted walnuts with the mascarpone, adding 1/8 teaspoon of salt and pepper.

Step 3

Pour 1.5 tablespoons of lemon juice into a bowl and add the oil while stirring constantly. Then add the remaining salt and pepper and let it cool.

Step 4

Cut the pear in half and remove the core. Then slice into wedges about 5 mm thick. Arrange nicely on 1/3 of each plate and drizzle with the remaining lemon juice.

Step 5

Remove the tough stems from the arugula and place it in a bowl with the oil, mixing well before arranging it on the plates next to the pears. Spoon the mascarpone into the remaining space between the pears and arugula and garnish with the remaining walnuts.