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Arugula,
Pear, Asiago Cheese Salad
recipe adapted from Bon Appetit
martini glass presentation and
photograph created by
www.finedinings.com
all rights reserved
8 servings
3 tablespoons walnuts or pecans, toasted, coarsely chopped
8 cups
Arugula leaves, bite size, cleaned and trimmed
1 tablespoon extra-virgin olive oil
salt and pepper, to taste
1/4 cup Asiago cheese, shaved with potato peeler
1 pear, sliced thin horizontally
8 Thin breadsticks for swizzle stick garnishes
Place walnuts or pecans on sheet pan, toast under the broiler 2 to 3 minutes.
In a large bowl toss Arugula with olive oil, salt and pepper. Serve in martini glasses with
shaved cheese, toasted walnuts and a pear slice on rim of
glass. Garnish with a breadstick to resemble a swizzle stick; or serve on
chilled salad plates with pears cut into matchsticks.
Wine recommendation: Pinot Grigio
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