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Arugula Pear Salad

Photo: Thomas J. Story

Total time 25 mins
Yield

Serves 6 to 8

A dinner party of bold, salty tapas (Spanish-style small plates) gains an element of freshness from this slightly sweet, crunchy salad, created for us by chef Ryan Pollnow of Aatxe ("Ah-chay") restaurant in San Francisco. You'll have a bit of leftover vinaigrette for your next salad.

Ingredients

  • VINAIGRETTE
  • 3 tablespoons unsalted butter
  • 4 Medjool dates, pitted and chopped
  • 1/2 cup toasted almonds, divided
  • 1/4 cup sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Salad
  • 6 1/2 ounces wild arugula
  • 1/2 small turnip, peeled and shaved on a handheld slicer
  • 1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer
  • 1 ounce wide shavings manchego cheese (about 1/2 cup)

Nutrition Information

  • calories 200
  • caloriesfromfat 69 %
  • protein 3.8 g
  • fat 16 g
  • satfat 3.9 g
  • carbohydrate 14 g
  • fiber 2.6 g
  • sodium 152 mg
  • cholesterol 16 mg

How to Make It

  1. Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.

  2. In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.

  3. Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.

  4. Make ahead: Vinaigrette, up to 2 days, chilled.

Aatxe, San Francisco