Arugula Pear Salad (with truffled almonds!)
This Arugula Pear Salad is fresh, elegant, and visually stunning. Think peppery arugula, sweet pear, truffled almonds, and shaved Parmigiano come together with a silky, unforgettable homemade Vomfass Balsamic Date Vinaigrette that you will want to drink! This salad feels elevated, yet simple and is perfect as a starter, side, or light meal.
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Servings: 2 servings
Equipment
- small mason jar, chefs knife, cutting board, vegetable peeler
Ingredients
Vomfass Balsamic Date Vinaigrette
- ½ cup Vom Fass date balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove finely minced
- sea salt and cracked pepper
- ½-¾ cup Vom Fass olive oil
Arugula Pear Salad with Vom Fass Truffled Almonds
- 6 cups arugula
- ½ Bosc pear cubed
- ½ cup Vom Fass Truffled Almonds roughly chopped
- Parmigiano cheese thinly shaved
- 2-3 tbsp Vom Fass date balsamic vinaigrette
- sea salt and cracked pepper
Instructions
For the Dressing
- To a small mason jar, add ingredients as they are listed. Seal with a lid and shake vigorously to emulsify.
- Store in the fridge up to a month.
For the Salad
- Place arugula in a large bowl. Top with pear, almonds and Parmigiano.
- Drizzle vinaigrette on top and toss to combine.
- Season with salt and pepper to taste.
Notes
- If you can't find Vom Fass date balsamic vinegar, use whatever kind of balsamic you can find!
- Same with the truffled almonds; these are SO GOOD, but a roasted almond or walnut would be lovely.
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 36g | Protein: 10g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 0.01g | Sodium: 251mg | Potassium: 300mg | Fiber: 7g | Sugar: 16g | Vitamin A: 700IU | Vitamin C: 11mg | Calcium: 150mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.