Arugula Salad with Roasted Asparagus, Pears and Manchego

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

Course: Salad
Cuisine: American
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.

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