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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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Picture
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.


​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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