Arugula Salad With Grilled Pears, Pistachios And Ricotta Salata
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Shelled Pistachios4 large
Pear (peeled, cored, and halved)1 cup
Virgin Olive Oil (extra)4 tbsps
Honey4 tbsps
Balsamic Vinegar2 tbsps
Orange Juice (fresh)1 tsp
Thyme (chopped fresh)1
SaltDirections:
1
Heat the grill to medium
2
Place the pistachios in a shallow, heavy pan and place on the grill rack
3
Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes
4
Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned
5
Remove and set aside
6
In a medium bowl, toss the pears with the olive oil
7
Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes
8
Remove
9
Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines
10
Flip carefully and repeat on the other side
11
Remove
12
Divide the arugula evenly among four plates
13
Cut each cheese round into quarters
14
Top the arugula with alternating wedges of grilled ricotta salata and grilled pears
15
Add the smoked pistachios
16
Heat the grill to medium
17
Place the pistachios in a shallow, heavy pan and place on the grill rack
18
Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes
19
Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned
20
Remove and set aside
21
In a medium bowl, toss the pears with the olive oil
22
Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes
23
Remove
24
Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines
25
Flip carefully and repeat on the other side
26
Remove
27
Divide the arugula evenly among four plates
28
Cut each cheese round into quarters
29
Top the arugula with alternating wedges of grilled ricotta salata and grilled pears
30
Add the smoked pistachios
31
Make the dressing: Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad
32
Serve
33
Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad
34
Serve