Beet & Arugula Salad

Walnut oil and pear vinegar compliment the ingredients and create a distinctive flavor

This salad is beautiful for dinner parties. I usually prepare all the ingredients ahead of time and have them sitting in small bowls ready for last minute assembly. Just before serving, you can dress the arugula, add the individual ingredients, and serve this in about 2 minutes. It’s fresh, but rich and interesting. Serves 4.

Ingredients

• 4 cups arugula, cleaned with stems removed

• 4 small red beets (or one large beet)

• 1/2 cup crumbled Maytag blue cheese

• 3 strips of bacon, fried and crumbled into 1/4” pieces

• 1 Asian pear, peeled, cored, and sliced into 1/8” slices

• 16 fresh toasted walnut halves (4 per serving)

Dressing

• 1/4 cup very good olive oil

• 2 tablespoons walnut or hazelnut oil

• 1 tablespoon lemon juice

• 1 tablespoon pear vinegar

• 1 tablespoon finely minced shallot

• salt and pepper

Instructions

Whisk all dressing ingredients together and let them sit for about 30 minutes so that the shallot has a chance to marinate.

Toss the arugula in just enough dressing to be lightly coated. Arrange the arugula equally in the center of 4 plates.

Place a couple of beet pieces on each plate nestled in the arugula. Sprinkle each salad with blue cheese, bacon, and walnuts.

Arrange 4 slices of Asian pear around the outside of each salad.

Drizzle a few more drops of dressing around the outside of the plate, salt and pepper and serve immediately.