Back to Recipe List
Arugula Salad With Roasted Pears And Fennel Parmesan Crisps

Arugula Salad With Roasted Pears And Fennel Parmesan Crisps

15 min
20 min

For the Roasted Pears:

3 Forelle Pears

1 tablespoon butter, melted

2 tablespoons sugar

For the Salad Dressing:

3 tablespoons extra virgin olive oil

3 teaspoons sherry vinegar

1/2 teaspoon each kosher salt and black pepper

For the Salad:

7 cups baby arugula

1 cup toasted pecans

1/2 cup dried cherries 

For the Fennel Parmesan Crisps:

1 cup grated parmesan cheese

1 tablespoon fennel seeds


For the Fennel Paramesan Crisps:

Preheat oven to 375°F. Mix the grated cheese and fennel seeds together, and sprinkle 2 tablespoons of mixture onto a parchment or silicon lined baking sheet, forming a thin even layer. Bake until golden and crispy, about 5 minutes. Allow to cool and break into bite-sized pieces.

For the Salad:

Preheat oven to 450°F. Cut each pear lengthwise, remove the core and stem, then set cut side down on a board and slice thinly into 5-6 slices lengthwise again. Toss pears with butter and sugar, then place on baking sheet and roast in the oven for 10 minutes or until browned on bottom. Flip and roast until tender and deep brown, about 5 more minutes. Set aside to cool.

Then, whisk together the olive oil, vinegar, salt and pepper. Combine arugula and pears in a large serving bowl, and gently toss with the dressing. Top with pecans, cherries and fennel parmesan crisps and serve immediately.