Arugula Pear Salad

• Vegetarian
• Gluten free

• Produce

  • 6 1/2 oz Arugula, wild
  • 1/2 oz Bosc pear
  • 4 tbsp Medjool dates, pitted and chopped
  • 1/2 oz Turnip, small

• Condiments

  • 1 Vinaigrette

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/2 tsp Pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 1/4 cup Sherry vinegar

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 oz Wide shavings manchego cheese

• Deli

  • 1 tsp Salad

Found on myrecipes.com

Description

Directions

• 1. Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool. 2. In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin. 3. Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds. Make ahead: Vinaigrette, up to 2 days, chilled.

Nutrition