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Quick and Easy, Salads

Arugula and pear salad

Arugula and pear salad
Los Angeles Times

OVER lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve ... Read more

Total time: 20 minutes | Serves 4
  • 1/4 cup macadamias
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground white pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup macadamia nut oil
  • 1 tablespoon chopped chives
  • 2 small bunches small-leaf arugula, trimmed, washed and dried well
  • 2 large, firm pears, peeled and cored
  • 1/2 cup crumbled Maytag blue cheese

Step 1Heat the oven to 300 degrees. Spread the macadamias in a metal cake pan and toast 10 minutes. Cool, then chop into coarse chunks.

Step 2Combine the mustard, one-half teaspoon sea salt and several grinds of pepper in a small bowl. Whisk in the lemon juice, then the macadamia oil. Add the chives and whisk until emulsified. Taste and adjust the seasoning.

Step 3Toss the arugula with just enough dressing to coat lightly. (Reserve any remaining dressing for another use.) Arrange on 4 salad plates. Cut the pears into thin slices and divide among the plates. Sprinkle with the cheese and then with the macadamias and serve at once.

Note: Other cheeses can substitute for the Maytag blue, including shaved pecorino and slivered Manchego.


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