There is nothing fancy about this salad but what makes it amazing is the technique.
Take the time to slice the pears paper thin and to layer the salad so you get a little bit of everything in each bite.
Asian Pear and Arugula Salad with Toasted Walnuts and Stilton
- 1 Asian pear
- 5 cups arugula
- 1/3 cup walnut halves
- 120 g Stilton cheese
- 4 Tbsp olive oil
- 2 Tbsp while balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 tsp mustard
- Salt and pepper
Toast the walnuts in a 375°F oven for 7-8 minutes until very fragrant.
Place the olive oil, vinegar, lemon juice, honey and mustard into a glass jar. Add a pinch of salt, cover and shake until emulsified. Toss the dressing with the arugula – you may not need all the dressing.
Sprinkle some salt and pepper onto your salad plate and using a mandolin, shave 1/3 of the pear as thin as possible to form a single layer on the plate. Very carefully, shave a couple of the walnuts over the pears and sprinkle with 1/3 of the blue cheese. Top with half the arugula and repeat the salt and pepper, pear, walnut, cheese layering until all the ingredients are used up. Finish with a sprinkling of finishing salt and a fresh grate of pepper.