Roasted Pear & Arugula Salad with Cave Aged Gruyere

May 9, 2010 / By Foodland

Roasted Pear & Arugula Salad with Cave Aged Gruyere

Peppery arugula, sweet pears and nutty gruyere make this a salad not to be missed
Course Salad
Servings 3 Servings


  • 2 firm pears, halved and seeded
  • 0.25 cup honey
  • 6 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 0.5 cup olive oil
  • salt and pepper, to taste
  • 4 bunchs arugula, cleaned and dried
  • 0.75 cup shelled walnuts, toasted
  • Emmi Cave Aged Gruyere or romano cheese, as needed


  1. Preheat oven at the low broiler setting.
  2. Place pear halves, cut side up, on a baking sheet and brush them with honey.
  3. Place pan in oven.
  4. Bake for 15-20 minutes or until golden.
  5. Slice the pears lengthwise into half inch slices.
  6. In a small bowl, whisk together the vinegar and Dijon mustard.
  7. Whisk in olive oil until emulsified.
  8. Add salt and pepper to taste.
  9. Toss the arugula with the vinaigrette.
  10. Plate salad individually with pear slices and toasted walnuts sprinkled on top.
  11. Garnish with thin slices of the gruyere or Romano cheese.
  12. Note: This salad is also excellent with paper thin slices of prosciutto.
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