Pear, Fennel and Arugula Salad with Lemon Tarragon Dressing and Pistachios
Ripe sweet Bosc pears, the sweet anise undertones of fennel and the peppery bite of arugula come together in a salad well suited for the transitioning of seasons. Dressed in a bright vinaigrette of lemon and freshly harvested tarragon, the arugula salad is finished with shaved Parmesan and pistachio nuts.
Ingredients
- 10 oz. baby arugula
- 2 bosc pears cored and cut into thin slices
- ½ large fennel bulb cored and shaved, fronds reserved
- 2 ounces Parmesan cheese shaved, about ½ cup
- ¼ cup coarsely chopped pistachios
Lemon, Thyme and Shallot Dressing
- ½ cup extra-virgin olive oil
- ⅓ cup lemon juice
- Zest from half a lemon about 1 teaspoon
- ½ small shallot minced about 2 tablespoons
- 2 teaspoons honey
- 1-2 teaspoons Dijon mustard
- 1 teaspoon fresh minced tarragon
- Salt & pepper to taste about ½ teaspoon each
Instructions
- Add dressing ingredients to a jar (such as a Mason jar) and shake well until emulsified. Adjust seasonings to taste.
- In a large salad bowl, toss arugula with sliced pear, shaved fennel and shaved Parmesan.
- Drizzle with lemon thyme dressing and toss to combine. Sprinkle with chopped pistachio nuts and serve.