3 cups (about 8 ounces) baby arugula leaves, rinsed and
spun dry
3 to 4 tablespoons Hazelnut Vinaigrette (here)
Kosher salt and freshly ground black pepper
2 ounces Gorgonzola, Stilton, or Cabrales cheese,
crumbled
About ½ cup pomegranate seeds (from 1 medium
pomegranate)
Toss the pear slices with the sugar in a medium bowl
until evenly coated. Heat the butter in a 12-inch nonstick
skillet over medium-high heat until the foaming subsides.
Add the pear slices in a single layer and cook, shaking
the pan gently, until browned on the first side, about 1
minute. Carefully flip the slices with a thin, flexible offset
spatula and continue cooking until the second side is
browned, about 1 minute longer. Slide the pears onto a
large plate and allow to cool for 5 minutes.
- Combine the endive, frisée, arugula, and pears in a large
bowl, drizzle with 3 tablespoons of the vinaigrette and
season to taste with salt and pepper. Gently toss with
clean hands until evenly coated with vinaigrette. Taste
and add more vinaigrette, salt, and/or pepper as
necessary. Add the cheese and pomegranate seeds and
toss briefly. Serve immediately.
TWO ROASTED BEET SALADS
Beets get their fair share of criticism from children and
adults alike, and it’s easy to understand why if you, like me,