Fall Classics Menu

Seasonal flavors are incorporated into this simple roast chicken, so a slightly peppery salad dressed with oil and vinegar makes a choice companion. (Serves 6)

Roast Chicken with Pears, Shallots, and Walnuts

* Combine 6 cups arugula and 2 cups fresh baby spinach in a large bowl. Combine 3 tablespoons extravirgin olive oil and 1 1/2 tablespoons Champagne vinegar, stirring well. Drizzle oil mixture over salad; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently. Shave 2 ounces Parmigiano-Reggiano cheese over salad.

Cooking Light, September 2008
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