Description
A sophisticated and vibrant salad that perfectly balances flavors and textures. Featuring peppery arugula, juicy ripe pears, crunchy toasted walnuts, and savory, crispy beef or turkey-based cured meat. Drizzled with a sweet and tangy maple-balsamic dressing, this dish offers an elegant, restaurant-quality experience that comes together in mere minutes. It is the perfect refreshing side dish or a light lunch option for any season.
Ingredients
2 oz thinly sliced beef or turkey bresaola (prosciutto stylealternative)
4 cups fresh arugula (rocket)
1 large ripe pear, thinly sliced
1/3 cup walnuts, toasted and chopped
1/4 cup shaved Parmigiano-Reggiano
1.5 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper (freshly cracked)
Instructions
Preheat your oven to 400°F (200°C).
Arrange the thin slices of beef or turkey bresaola on a parchment-lined baking sheet and bake for 6-8 minutes until crisp; set aside to cool.
In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, sea salt, and pepper.
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is emulsified.
In a large salad bowl, toss the arugula with half of the dressing.
Arrange the pear slices over the greens, top with the crispy bresaola and toasted walnuts.
Drizzle with the remaining dressing and garnish with shaved Parmigiano-Reggiano.
Notes
Ensure the pears are ripe but firm so they hold their shape when sliced. The meat substitute can be swapped with smoked turkey breast if desired. Store leftover vinaigrette in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 285
- Sugar: 9g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg