This salad is a hearty side dish that can be served along a simply grilled piece of chicken or fish. No need to add a starch!
Arugula Salad with Roasted Asparagus, Pears and Manchego
Servings: 6
Ingredients
- 5 ounces arugula
- 1 pound asparagus
- 2 red Bartlett or red anjou pears cut in thin slices
- 1/2 cup shaved manchego cheese
- 1 Tbsp fresh basil chopped
- 1/4 cup chives snipped
- 1/3 cup toasted walnuts
- 2 large shallots minced
- 1/4 cup + 2 Tbsp walnut oil or high quality olive oil
- 2 Tbsp champagne or pinot gris vinegar
- Kosher salt and freshly ground pepper
Instructions
- Dressing - Whisk together 1/4 cup olive oil, vinegar, and salt and pepper to taste. This can be done earlier in the day.
- Preheat oven to 400°.
- Line cookie sheet with aluminum foil.
- Cut or break ends from asparagus and discard. Toss asparagus with a small amount of olive oil and salt and pepper. Place on cookie sheet in a single layer. Cook for about 12 minutes.
- Just before serving, place arugula, basil, chives, walnuts and shallots in a large bowl. Toss with enough dressing to coat.
- Season with salt and pepper and place salad on a large platter.
- Top with roasted asparagus, pears and cheese and drizzle a little more dressing over the top.