As autumn begins to squeeze us, pungent tastes arrive and give a medicinal kick to the lungs and large intestine.  This recipe is perfect for this time of year…

 

                                           

 

Arugula Salad with Fennel, Bosc Pears

& White Balsamic Vinaigrette

 

This is a lovely and elegant recipe by Meredith McCarty.  It is an explosion of tastes; the bitterness and pungency of the arugula, mixed with the sweetness of the pears, the licorice taste of the fennel and and the tanginess of the dressing… very nice. 

 

White Balsamic Vinaigrette:

           

Makes 1/3 cup

3 tablespoons white balsamic vinegar

2tablespoons water

1 teaspoon extra virgin olive oil

1/4 teaspoon sea salt

Freshly-ground pepper to taste

 

Arugula Salad:

1/2 pound mixed lettuces, predominantly arugula

1/2 small bulb fennel, very thinly sliced

1 tomato, (optional), thinly sliced in wedges

1 small Bosc pear, thinly sliced in wedges

 

Mix dressing ingredients and allow to sit to meld flavors. Toss greens and fennel with dressing to taste. Serve topped with tomato and pears.

 

Makes 8 servings

 

VARIATION:  Meredith recommends this Balsamic vinaigrette on other veggies like blanched broccoli or kale. 

This entry was posted on Thursday, October 18th, 2012 at 10:00 am and is filed under Blog, Photo, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.