Ensalada de rúcula y pera

Ingredientes

• 4 cups lightly packed arugula leaves (or your favorite greens, see FAQs for ideas)
• 2 Anjou pears (cored and thinly sliced (peeled if desired; or use your favorite type of pear))
• 1/2 cup walnuts (roughly chopped (lightly toasted if desired; or use your favorite type of nuts))
• 1/2 small red onion (thinly sliced (rinse under cold water to remove some of the bite))
• 1/4 cup shaved Parmesan (or more to taste)
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar (champagne vinegar may be substituted)
• 1 tablespoon honey (or to taste)
• 1 rounded teaspoon Dijon mustard
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/4 teaspoon dried thyme (optional and to taste (dried oregano may be substituted))

Preparación

1. 1

   Salad - To a large serving platter, scatter the arugula, and then top with all the remaining ingredients.

2. 2

   Honey Dijon Vinaigrette - To a small jar with a lid, add all the ingredients, seal, and shake vigorously. Alternatively, add the ingredients to a bowl and whisk to combine. Taste the vinaigrette and make any necessary flavor adjustments. Flavor Tips - I generally add a bit more honey and more salt than called for above because if it tastes at all flat or boring, it likely will benefit from a bit more of each. Of course, season to your own taste preferences. Also, thyme has a distinct flavor, even in small quantities and to me "tastes like the holidays" so make sure that's the flavor note you're going for.

3. 3

   Serve immediately. Storage - Salad is best when consumed right after assembly. Although extra vinaigrette will keep airtight in the fridge for up to 5-7 days.