Description
A refreshing and vibrant Asian Pear Salad featuring a mix of baby arugula, frisée, and radicchio, tossed in a tangy wholegrain mustard vinaigrette, complemented by juicy red grapes, creamy blue cheese, and crisp Asian pears. Perfect for a light, elegant meal or an impressive starter.
Ingredients
Scale
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
Salad
- 2 cups baby arugula
- 2 cups chopped frisée
- 1/2 head radicchio, thinly sliced
- 1 cup red grapes, halved
- 3 ounces blue cheese
- 3 Asian pears, thinly sliced
Instructions
- Make the Dressing: Whisk together the olive oil, red wine vinegar, wholegrain mustard, sea salt, black pepper, and sugar in a large mixing bowl until fully combined and emulsified.
- Toss the Greens: Add the baby arugula, chopped frisée, and thinly sliced radicchio to the dressing in the mixing bowl. Toss gently to ensure all the greens are evenly coated with the dressing.
- Add Fruit and Cheese: Incorporate the halved red grapes, most of the crumbled blue cheese (set aside a little for garnish), and most of the thinly sliced Asian pears (reserve some slices for topping) into the bowl. Toss gently to combine all ingredients.
- Garnish and Serve: Transfer the salad to serving plates or a large bowl. Top with the remaining blue cheese and reserved pear slices for an appealing presentation and extra flavor.
Notes
- For best results, use ripe but firm Asian pears to maintain crisp texture.
- If you prefer a milder cheese, substitute blue cheese with feta or goat cheese.
- This salad is best served immediately to preserve the freshness of the greens and pears.
- You can add toasted walnuts or pecans for an added crunch and flavor dimension.
