SO SIMPLE TO MAKE, and yet so deeply flavored, this salad is a summer favorite. It’s a toss of baby arugula leaves with juicy Asian pear, the tang of balsamic vinaigrette, creaminess of blue cheese crumbles, and crunch of spiced nuts. Add a fresh baked baguette and you have a beautiful lunch.

2 entrée portions

FOR THE SPICED NUTS:

• 1/2 cup toasted pecan halves
• 2 Tbsp pepitas
• 2 Tbsp slivered blanched almonds
• 1 tsp brown sugar
• 1 tsp butter
• 1/8 tsp cayenne pepper
• 1/2 tsp salt

FOR THE BALSAMIC VINAIGRETTE:

• 1 Tbsp Aceto Balsamico di Modena (aged balsamic vinegar)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp water
• 1 tsp Dijon mustard

FOR THE SALAD:

• 4 cups baby arugula leaves
• 1 Asian pear, peeled, cored, quartered, and sliced into wedges
• 2 ounces good quality blue cheese crumbles
• Spiced nuts from recipe above

Method:

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MAKE THE SPICED NUTS:

In a sauté pan over medium high heat, toast nuts for 1 minute, stirring frequently. Add sugar and butter and continue stirring until melted and nuts are coated. Sprinkle on pepper and salt; keep stirring until sugar darkens. Scoop nuts onto a sheet of parchment paper and cool.

MAKE VINAIGRETTE:

Combine all ingredients in a lidded jar. Shake well to blend and combine. Set aside.

MAKE SALAD:

In two entrée-sized serving bowls, divide arugula. Divide the pear slices, tucking half among the arugula in each bowl. Crumble the blue cheese over the salads. Drizzle with balsamic vinaigrette. Break the spiced nuts up and sprinkle over the salads. Serve.