Poached Pear and Arugula Salad
Originally posted in 2014. Updated with recipe card and new pictures in 2019.
I just recently started liking pears, and although I am normally no fan of cooked fruit, it works very well here. For this salad, I sautéed pear slices with a simple syrup, which also functions as the dressing. I had half a box of pine nuts left over from pesto-making and they definitely added a wonderful butteriness. We also topped the salad with a bit of chèvre from our CSA share and it was delicious. However, without the cheese, the salad is vegan!
This takes about 15 minutes to throw together- IF you have a pre-made simple syrup. I include instructions for making simple syrup just in case, and that will add about five minutes to the total prep time. This recipe makes 2 entree portions (or 4 small, appetizer portions).
Poached Pear and Arugula Salad
Ingredients
- 4 cups baby arugula, washed
- 1/2 small head broccoli (about 6 florets), chopped
- 1/2 cup pine nuts
- 1/2 teaspoon olive oil
- 1/4 cup simple syrup *see note
- 1 ripe pear
- 1-2 ounces chevre
Instructions
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Place argula in a large bowl and toss with chopped broccoli.
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Add pine nuts and olive oil to a skillet over medium-low heat. Toast for 3-5 minutes, watching them carefully and stirring them often. Add to salad bowl.
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Slice the pear. Add the simple syrup and the pear to the skillet and cook on medium heat for 5 minutes. Add entire contents of pan to salad bowl.
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Toss salad and top with chevre.
Recipe Notes
*To make a simple syrup combine equal parts water and sugar in a pot on medium heat. Stir until sugar is dissolved. We add a bit of orange rind to flavor ours and it makes a nice dressing and poaching syrup.
