EFK Kitchen Ready

EFK Tuscan Pear & Pecorino Salad

A crisp Tuscan-style salad of peppery greens, ripe-firm pears, shaved Pecorino, and toasted walnuts with a light lemon dressing.

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From the EFK recipe collection

Prep: 15 min
Cook: 0 min
Total: 15 min
Yield: 6 servings

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Ingredients

6 cups arugula or other bitter greens
2 ripe-firm pears, thinly sliced
3 oz Pecorino Toscano or Pecorino Romano, shaved
1/2 cup toasted walnuts
2 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lemon juice or white-wine vinegar
1 tsp Dijon mustard, optional
1 tsp honey, optional
Kosher salt and black pepper to taste

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Directions

Whisk olive oil with lemon juice or vinegar, optional Dijon and honey, and a light seasoning of salt and black pepper.
Place the greens in a large bowl and dress lightly; do not saturate them.
Add the sliced pears and toasted walnuts.
Fold gently, then finish with shaved Pecorino and serve immediately.

Equipment

Wüsthof IKON Chef’s Knife or Santoku; Asahi Hi-Soft cutting board; vegetable peeler for Pecorino; large mixing bowl; whisk.

Food safety & storage

Wash produce before preparation and keep cheese refrigerated. Once dressed and assembled, refrigerate promptly if not serving immediately.

Leftovers & make-ahead

Best assembled just before serving. Store greens, sliced pears, cheese, walnuts, and dressing separately. If pears must be sliced ahead, lightly acidulate them with lemon juice.

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