Description
A fresh and elegant Pear & Brie Salad combining peppery arugula, sweet ripe pears, creamy brie cheese, crunchy toasted nuts, and a tangy balsamic dressing. Perfectly balanced with optional dried cranberries or pomegranate seeds, this salad is quick to prepare and ideal for a light lunch or appetizer.
Ingredients
Scale
Salad
- 4 cups arugula (or mixed greens)
- 2 ripe pears, cored and sliced thinly
- 4 oz brie cheese, sliced
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup dried cranberries or pomegranate seeds (optional)
Dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large salad bowl, place the arugula or mixed greens as the foundation of your salad.
- Add Pears: Core and slice the pears thinly, then arrange them evenly over the greens.
- Incorporate Cheese and Nuts: Thinly slice the brie cheese and scatter it across the salad along with the toasted walnuts or pecans for added texture and flavor.
- Add Optional Fruit: If using, sprinkle dried cranberries or pomegranate seeds over the salad for a burst of sweetness and color.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), and a pinch of salt and pepper until emulsified.
- Dress the Salad: Drizzle the dressing evenly over the salad just before serving and gently toss to combine all ingredients without bruising the delicate pears and cheese.
Notes
- Use ripe but firm pears to prevent them from becoming mushy in the salad.
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For a vegan version, substitute brie with a plant-based cheese alternative.
- Adjust the sweetness in the dressing by omitting or adding more honey according to taste.
- Serve immediately after dressing to maintain the freshness and texture of ingredients.
