Arugula salad with pears and nuts - photo 1
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Arugula salad with pears and nuts

Salads Regional Cuisine of Poland 20 min Easy 18 wyświetleń ~35.96 PLN - (0)
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Description

A light winter salad combining roasted or fresh juicy pears, spicy arugula, and crunchy walnuts with creamy blue cheese and a simple dressing made from canola oil and lemon. The dish brings together contrasts: bitter greens, sweetness of the pear, richness of the nuts, and the boldness of the cheese. This is a modern Polish interpretation of a salad that incorporates local ingredients, perfect as an appetizer, a light lunch, or a side dish to roasted duck. Serve immediately after assembling to keep the arugula fresh and crisp; a light drizzle of dressing will maintain the texture of the ingredients. The salad works well for parties, dinners, and weekend breakfasts.

Ingredients Used

Ingredients (10)

Servings:
4
  • Arugula 120 g
  • Pear 2.7 szt. (~480 g)
  • Walnuts 80 g
  • Blue cheese 120 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Balsamic vinegar 10 ml
💰 Szacowany koszt dania: ~35.96 PLN (8.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula: place the leaves in a large bowl of cold water, gently move your hand to remove the sand. Remove the leaves to a colander and dry using a salad spinner or thoroughly dry with a paper towel, pressing lightly. The arugula should be dry — moisture will dilute the dressing.

Ingredients: Arugula
Use a salad spinner if you have one; if not, spread the arugula on a large paper towel and gently dry it. Tools: large bowl, strainer/colander, spinner or paper towel.
2

Prepare the pears: wash each pear, cut in half lengthwise, remove the core with a teaspoon, and slice into thin slices (about 3-5 mm). If the pear is very ripe, slice it in a way that the slices do not fall apart. You can leave the skin on for color and texture.

Ingredients: Pear, Lemon juice
Use a sharp knife and a stable cutting board. If you don't want the slices to darken, drizzle them with a bit of lemon juice. A common mistake: slices that are too thick — they will dominate the texture and be harder to combine with arugula.

Preparing the nuts

3

Toasting nuts: heat a dry skillet over medium heat (without oil). Add the walnuts and toast for 2-4 minutes, shaking the skillet every few seconds, until you can smell the nutty aroma and see slightly darkened edges. Once cooled, chop coarsely into smaller pieces with a knife.

Use a flat-bottomed pan (diameter 24-26 cm). Don't walk away from the pan — the nuts can burn quickly. If you want a more intense flavor, toast for 30 seconds longer, but keep an eye on the color.

Sauce

4

Prepare the dressing: in a small bowl or jar, combine rapeseed oil (30 ml) with lemon juice (30 ml). Add salt (2 pinches) and pepper (1 pinch). If you want a sweeter balance, add honey (15 g) — optional. Close the jar and shake vigorously for 10-15 seconds or whisk until you achieve a smooth emulsion.

Ingredients: Rapeseed oil, Lemon juice, Salt, Black pepper, Honey
Use a small jar with a lid or a whisk. Key: the combination of oil and juice needs to be well emulsified — when the dressing is homogeneous, it has a slightly milky, creamy consistency. If the dressing is too sour, add 1/2 teaspoon of honey (about 7 g).

Assembly

5

Assembling the salad: on a large plate or platter, spread the dried arugula (120 g) evenly. On the arugula, arrange the slices of pear (480 g) so that they do not completely overlap — a loose arrangement looks nicer. Crumble or cut the blue cheese (120 g) into small pieces and scatter them among the pear slices. Sprinkle with toasted, chopped walnuts (80 g).

Ingredients: Arugula, Pear, Blue cheese
Use a large flat plate or platter (diameter 26-30 cm). Aesthetic tip: arrange the ingredients in layers in several places on the plate, rather than centrally, so the salad looks more professional.
6

Drizzling with dressing and finishing: just before serving, drizzle the prepared dressing evenly over the salad — about 2 tablespoons (30 ml) will be enough. Optionally, add a few drops of balsamic vinegar (10 ml) for decoration and flavor contrast. Lightly season the top with freshly ground pepper.

Ingredients: Honey, Balsamic vinegar, Salt, Black pepper, Rapeseed oil, Lemon juice
Add the dressing just before serving to prevent the arugula from wilting. Use a spoon for drizzling or a small sauce jug. Additionally, you can add balsamic vinegar for visual effect and flavor (optional).

Serving

7

Serve immediately: serve the salad right after drizzling with dressing to maintain the freshness of the arugula. You can serve it with a slice of whole grain bread or as a side dish to roasted meat. If you are making portions for many people, prepare all the components in advance, and assemble them at the last moment.

Ingredients: Arugula, Pear, Blue cheese
Use flat plates or a small platter. Common mistake: preparing the salad with dressing too early — arugula will wilt after 20-30 minutes.

Fun Fact

💡

The combination of fruits with blue cheeses is a classic of European cuisine — sweet fruits balance the intense saltiness of the cheese. In Poland, it is popular to pair seasonal fruits with local cheeses as a way to utilize winter preserves and fresh imported fruits.

Best for

lekki obiad przystawka na przyjęciu kolacja dla gości

Tips

🍽️ Serving

Serve the salad fresh, ideally assembled just before serving. For aesthetic effect, arrange the ingredients asymmetrically and add a few drops of balsamic vinegar in a contrasting color. A complement would be dark bread or thinly sliced cold cuts for those who eat meat.

🥡 Storage

It's best to eat the salad immediately. If you need to store it, keep the ingredients separate: arugula in the fridge in a closed container for two days, pear slices in a bowl with lemon juice for up to 6 hours, nuts separately in an airtight container. Store the dressing in the fridge for up to 3 days; mix before use.

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