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Recipe: Arugula and pear salad

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Los Angeles Times Staff Writer

Time: 20 minutes

Servings: 4

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

1/4cup macadamias

1 teaspoon Dijon mustard

Sea salt and freshly ground white pepper

2 tablespoons freshly squeezed lemon juice

1/4cup 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

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

2. Combine 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.

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3. Toss 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.

Each serving: 283 calories; 4 grams protein; 19 grams carbohydrates; 4 grams fiber; 23 grams fat; 4 grams saturated fat; 6 mg. cholesterol; 157 mg. sodium.

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