Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette Recipe

Name: Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cider vinegar; 1 tablespoon honey; 1 teaspoon kosher salt, or to taste; 1/4 teaspoon black pepper, or to taste; 2 tablespoons minced shallot; 7 tablespoons extra-virgin olive oil; 1/2 pound fresh chanterelles (preferably small; halved if large); 1 very firm Bartlett pear; 6 ounces baby arugula; 1 (1/3-pound) piece Parmigiano-Reggiano

Servings: persons

2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons minced shallot
7 tablespoons extra-virgin olive oil
1/2 pound fresh chanterelles (preferably small; halved if large)
1 very firm Bartlett pear
6 ounces baby arugula
1 (1/3-pound) piece Parmigiano-Reggiano

1
Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes.
2
Add 6 tablespoons oil in a slow stream, whisking.
3
Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chanterelles, stirring, until crisp-tender, 3 to 4 minutes.
4
Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and saute, stirring, 5 seconds.
5
Remove from heat and keep warm, covered.
6
Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates.
7
Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates.
8
Arrange chanterelles around arugula.
9
Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad.
10
Drizzle salads with some of remaining vinaigrette.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon kosher salt, or to taste, 1/4 teaspoon black pepper, or to taste, and more.

Yes, Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette

How did you like this recipe?

Frequently Asked Questions