Arugula Pear Salad with Toasted Lemon Vinaigrette

zestfulkitchen.com
serves 4-6
Ingredients

• 1 lemon
• ¼ cup extra-virgin olive oil
• ¼ cup chopped shallot
• ½ cup pecans, roughly chopped
• 1 teaspoon fennel seeds, lightly crushed
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• Flaky sea salt, kosher salt and black pepper
• 5 ounces arugula
• 1 red or green pear, cored and thinly sliced
• 2 ounces blue cheese or goat cheese, crumbled

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Preparation​

1. Using a vegetable peeler, peel four 3-inch strips of lemon peel, making sure to avoid white pith; reserve lemon for later. Add lemon peels to a small skillet with oil and shallot.
2. Heat skillet over medium and cook, stirring occasionally, until shallot starts to brown and lemon peels start to curl and toast, about 3 minutes.
3. Add pecans and cook, stirring frequently, until pecans are browned, 3–4 minutes. Off heat, stir in fennel seeds and let rest 2 minutes.
4. Strain oil through a fine mesh sieve set over a small liquid measuring cup.
5. Spread nut and spice mixture onto a plate and sprinkle with flaky sea salt.
6. Once cool enough to handle, mince lemon peels and add back to nut and spice mixture.
7. Juice reserved lemon and add 2 tablespoons lemon juice, Dijon and honey to measuring cup with infused oil; whisk to combine then season with kosher salt and pepper to taste.
8. Arrange arugula and pear slices on a large platter or serving bowl. Sprinkle blue cheese and toasted nut and spice mixture over salad. Drizzle vinaigrette over top and serve.

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