Baby Arugula Salad with Grilled Pears and Blackberry Pink-Peppercorn Vinaigrette
Ingredients
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2 1/2 ounces
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baby arugula mix
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1
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ripe eating pear (ie. Red d'anjou)
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1/4 cup
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glazed walnuts
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Dressing
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10
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sweet fresh blackberries
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1 teaspoon
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minced shallot
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1/2 teaspoon
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minced pickled ginger
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2 teaspoons
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champagne vinegar
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1 teaspoon
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peanut oil, walnut oil can be substituted
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2 teaspoons
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vegetable oil
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Pinch of pink peppercorn
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1/4 teaspoon
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sugar
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Pinch of salt and pepper
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Cooking Instructions
Glazed Walnuts
Equal parts (1 teaspoon) of the following:
- Brown sugar
- Corn syrup
- Honey
- Dark molasses
Heat to dissolve the brown sugar and coat walnuts. Place on lightly oiled pan and bake in pre-heated oven for 10 minutes at 350 degrees F then let cool.
The pear was lightly oiled with light olive oil, salt and pepper then cooked on a open grill. Cooking time depends on the ripeness of the pear (slightly soft to the touch).
Blend all the ingredients for the dressing in a food processor or hand blender.
Equipment List