Arugula Salad With Grilled Pears, Pistachios And Ri

Name: Arugula Salad With Grilled Pears, Pistachios And Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled pistachios; 4 large pears, peeled, cored, and halved; 2 tablespoons extra virgin olive oil; 4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese; 8 cups trimmed, torn arugula leaves; 1/4 cup extra virgin olive oil; 4 tablespoons honey; 4 tablespoons balsamic vinegar; 2 tablespoons fresh orange juice; 1 teaspoon chopped fresh thyme; 1/2 teaspoon crushed pink peppercorns; Salt and freshly ground black pepper to taste

Servings: persons

1 cup shelled pistachios
4 large pears, peeled, cored, and halved
2 tablespoons extra virgin olive oil
4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese
8 cups trimmed, torn arugula leaves
1/4 cup extra virgin olive oil
4 tablespoons honey
4 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon chopped fresh thyme
1/2 teaspoon crushed pink peppercorns
Salt and freshly ground black pepper to taste

1
Heat the grill to medium.
2
Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
3
In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
4
Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
5
Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
6
Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup shelled pistachios, 4 large pears, peeled, cored, and halved, 2 tablespoons extra virgin olive oil, 4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese, and more.

Yes, Arugula Salad With Grilled Pears, Pistachios And Ricotta Salata 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.

That's it — enjoy your meal!

Arugula Salad With Grilled Pears, Pistachios And Ricotta Salata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions