in Recipes

Arugula with roasted pears and cranberry dressing

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Ingredients for 4 servings:

  • 125 g arugula
  • 3 bulb(s)
  • 3 tbsp cranberries from the jar
  • 1 tbsp honey
  • 6 tbsp balsamic vinegar, dark
  • 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

chic, quick starter

Wash the arugula and remove the long stems. Arrange the leaves on 4 plates. Peel the pears, cut them into eighths, core them, and cut them into small cubes. Melt the butter in a large pan and fry the pear pieces. Sauté the pears for 5-10 minutes, depending on the desired firmness and browning. Spread over the salad. Add the honey and cranberries to the same pan. Reduce the heat and add the balsamic vinegar. Whisk to form a smooth dressing and pour it warm over the salad. Serve immediately and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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