Arugula Salad with Pine Nuts, Pear and Avocado, Balsamic Vinaigrette

We are getting into the dead of winter when I crave comfort food. Sometimes that might mean a crisp, clean tasting salad. Salads are always a welcome dish for the Seriously Simple cook. This salad can change depending upon the season. For the Fall, use satsumas, Pixie tangerines or oranges; for Winter try shavings of peeled Fuyu persimmons or apples or pears; for Spring, strawberries, apricots or grapefruit and Summer, peaches, cherries or plums. The balsamic vinaigrette agrees with all these fruit variations. The key to this salad’s success is to very thinly slice the pear and fennel. If you have a mandoline use it here. Otherwise, a very sharp chefs’ knife will work. The thin crisp layers of fennel and pear are what makes this salad stand out.

Arugula, a dark leafy green sometimes called rocket or rucola, is an excellent source of vitamin c and potassium.  This peppery and rich flavored green has a very distinct flavor. Once thought of as an elitist salad green, arugula has been around for centuries. It is a common green in Italy like iceberg lettuce is here in America. Make sure it is dark green with no yellow leaves. I have found that the freshest tasting arugula is usually at your local farmer’s market. 

Salad Tips

• Make sure the greens are wiped dry for vinaigrette to adhere to them. 
• Use escarole or leaves of Baby Gems instead of arugula.
• Use walnuts or Marcona almonds instead of pine nuts. (Never toast Marcona almonds.)
• To toast nuts: place nuts in a skillet on medium heat. Move the nuts around for 3 to 4 minutes or until they are fragrant and rich light brown. Remove from pan and reserve.
• Creamy cheeses like blue, goat or feta make a lovely cheesy note to salad, if desired.

Arugula Salad with Fennel, Pine Nuts, Pear and Avocado, Balsamic Vinaigrette

Serves 4 to 6

6 ounces arugula, cleaned

1⁄2 cup pinenuts toasted 

1⁄4 fennel bulb, trimmed and thinly sliced

1 pear, peeled and cored and very thinly sliced

1 avocado, peeled, and cut into dice or thinly sliced

Balsamic Vinaigrette (see below)

1. Place the arugula and pinenuts in a large salad bowl.

2. Cut the fennel bulb quarter in half lengthwise, and then cut away the core. Using a mandoline or a sharp knife, shave the fennel lengthwise into paper-thin slices. Shave or thinly slice the pear. Add the fennel, pear and avocado to the bowl. Drizzle the balsamic dressing into the bowl, and season the salad with pinches of salt and pepper to taste. Toss the salad gently, mixing well. Taste for seasoning.

3. Transfer the salad to individual salad plates.  Serve immediately.

Balsamic Vinaigrette

Makes 3/4 cup

This vinaigrette is my stand-by salad dressing that will brighten up any variety of salad greens.  Keep remaining dressing refrigerated. Remove from fridge 1 hour before using and shake up to mix the ingredients.

1 medium shallot, finely chopped

1 medium garlic clove, minced

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

3 tablespoons red wine vinegar

3/4 cup extra-virgin olive oil

salt and freshly ground pepper to taste

1. Combine the shallots, garlic, parsley, chives, Dijon mustard, lemon juice and red wine vinegar in medium bowl and whisk until well blended. (Or place in a food processor fitted with the steel blade and process until well blended).
2. Slowly pour the olive oil into the bowl, whisking continuously (or processing) until blended.  Add salt and pepper and taste for seasoning.