Arugula Pear Salad with Hot Honey Parmesan Lemon Vinaigrette
Servings: 4
Ingredients
For the Salad
- 5 ounces baby arugula
- 1 ripe pear Bosc, Bartlett, or Anjou, thinly sliced
- ½ cup walnuts toasted and roughly chopped
- ½ cup shaved Parmesan
- Freshly cracked black pepper
For the Hot Honey Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1½ teaspoons hot honey
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons finely grated Parmesan
Instructions
Toast the walnuts
- Heat a dry skillet over medium heat. Add the walnuts and toast for 4–5 minutes, stirring occasionally, until lightly golden and fragrant. Transfer to a plate and let cool.
Make the vinaigrette
- In a small bowl or mason jar, whisk together the olive oil, lemon juice, lemon zest, hot honey, garlic powder, salt, and pepper until combined. Stir in the grated Parmesan until the dressing becomes slightly creamy.
- Taste and adjust as needed, adding another squeeze of lemon for extra brightness or a little more hot honey if you'd like it sweeter.
Assemble the salad
- In a large serving bowl, combine the arugula, sliced pears, and toasted walnuts.
- Drizzle about three-quarters of the vinaigrette over the salad and gently toss until evenly coated.
Finish and serve
- Top with the shaved Parmesan, a few cracks of black pepper, and drizzle the remaining vinaigrette over the top.
- Serve immediately.
Notes
- Toasting the walnuts adds extra flavor and crunch.
- Use ripe but still slightly firm pears so they hold their shape.
- Freshly shaved Parmesan provides the best texture and flavor.
- Dress the salad just before serving to keep the arugula crisp.
- Delicious served alongside grilled chicken, steak, salmon, pasta, or pizza.