Heirloom Pear and Arugula Salad w/ Vinaigrette

Heirloom Pear and Arugula Salad with California Golden Raisin Vinaigrette

Warm pears and arugula topped with Bleu cheese and a zesty vinaigrette. Too good to be true.
  • Yields 1 1/4 cups Vinaigrette, 5 cups Salad
  • Details


      California Golden Raisin Vinaigrette

      • 6 tablespoons rice wine vinegar
      • 1 tablespoon granulated sugar
      • 1/2 teaspoon kosher salt
      • 1/2 tablespoon pickling spice
      • 1/2 teaspoon chopped garlic
      • 1/2 cinnamon stick
      • 1/8 teaspoon red pepper flakes
      • 1/2 cup California golden raisins
      • 2 tablespoons Dijon mustard
      • 2 tablespoons pear cider
      • 1/2 tablespoon chopped shallots
      • 2 tablespoons (1/4 cup) rice wine vinegar
      • 1/4 cup extra virgin olive oil
      • Sea salt, to taste
      • Fresh ground black pepper; to taste
      • 2 tablespoons chopped Italian parsley


      • 2 tablespoons olive oil
      • 1 fresh Anjou pear*, diced
      • 4 cups baby arugula
      • Sea salt, to taste
      • Fresh ground black pepper; to taste
      • 1/4 cup artisan Bleu cheese*, crumbled


      California Golden Raisin Vinaigrette

      At least 8 hours in advance, measure vinegar, sugar and salt into a 2-quart non-reactive saucepan. Combine pickling spice, garlic, cinnamon stick, and pepper flakes in cheesecloth and tie into bundle; add to saucepan. Heat to simmer over medium heat; stir in raisins, and remove from heat. Let stand at room temperature for at least 8 hours or overnight. Drain well, reserving raisins and liquid, separately; discarding spice packet. Chill, thoroughly.

      Then, combine reserved liquid, mustard, cider and shallots in blender. With motor running, drizzle in olive oil, and process until smooth. Transfer to storage container, and stir in salt, pepper, drained raisins, and parsley. Store in refrigerator until needed.


      Heat 12-inch nonstick frypan over medium high heat. Add olive oil and sauté pears just until heated through; turn into large mixing bowl. Add arugula and California Golden Raisin Vinaigrette; adjust seasonings with sea salt and black pepper. Toss to coat well and fold in Bleu cheese. Divide among 4 individual serving plates, and serve with dark rye bread.

      Notes: Truitt Brothers Tru Flavors Anjou Pears recommended.

      Artisan Buttermilk Bleu recommended.

      Nutrition Facts Per Serving

      Calories 320 (64% from fat); Total Fat 24g (sat 4.5g, mono 17g, poly 2g, trans 0g ); Cholesterol 5mg; Protein 4g; Carbohydrate 26g; (Dietary Fiber 2g; Sugars 20g; ); Iron 1mg; Sodium 550mg; Calcium 105mg; Potassium 322mg

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