Arugula Pear Salad

A dinner party of bold, salty tapas (Spanish-style small plates) gains an element of freshness from this slightly sweet, crunchy salad, created for us by chef Ryan Pollnow of Aatxe ("Ah-chay") restaurant in San Francisco. You'll have a bit of leftover vinaigrette for your next salad.

VINAIGRETTE

3 tablespoons unsalted butter

4 Medjool dates, pitted and chopped

1/2 cup toasted almonds, divided

1/4 cup sherry vinegar

3 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon pepper

Salad

6 1/2 ounces wild arugula

1/2 small turnip, peeled and shaved on a handheld slicer

1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer

1 ounce wide shavings manchego cheese (about 1/2 cup)

Step 1

Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.

Step 2

In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.

Step 3

Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.

Step 4

Make ahead: Vinaigrette, up to 2 days, chilled.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 200Calories from Fat 69

% Daily Value *
Total Fat 16g25%

Saturated Fat 3.9g20%
Cholesterol 16mg6%
Sodium 152mg7%
Total Carbohydrate 14g5%

Dietary Fiber 2.6g11%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Arugula Pear Salad