Poached Pear and Arugula Salad
When I was young, my
brothers and I fought all the time. I’m pretty sure my mom had to listen to a
solid twelve years of bickering. But no matter how bad the arguments got, I
always knew that we would be friends for life.
At nine years old I
didn’t realize that hanging out as adult siblings would also mean hanging out
with their girlfriends.
And honestly, when I
realized that someday I would have to let another girl be a part of my family I
was dreading it.
Lucky for me, both of
my brothers have managed to attract awesome girls. How they managed it, I’m
not sure. But I will take it.
Last Saturday, we had
a rare opportunity to get the whole family together. And for the first time
ever, we made a nice even eight.
It was really awesome
not being outnumbered for once.
To honor the occasion
I made this amazing salad. So amazing I made it twice in three days last week.
You will need…
2 ripe pears, sliced
about 1/8th inches thick
4 tablespoons balsamic
vinegar
2 tablespoon olive oil
2 sprigs fresh
rosemary
6 cups arugula
4 oz burrata cheese
1 cup homemade croutons
Salt and pepper to
taste
Start by chopping up
your burrata and seasoning it with salt and pepper and set it aside.
Heat the olive oil,
vinegar and rosemary in a large skillet over medium heat.
When the oil and
vinegar are nice and hot, add in the pears.
Simmer the pears for
about 2 minutes a side.
Immediately remove the
pears from the heat.
While the pears are
cooling, combine the arugula, burrata and croutons.
When the pears have
cooled to a warm temperature, drizzle the pears and the remaining oil and
vinegar over the salad. Discard the rosemary.
Toss well and serve
while the pears are warm.
Love and Beer Floats
Angela
Poached Pear and
Arugula Salad
2 ripe pears, sliced
about 1/8th inches thick
4 tablespoons balsamic
vinegar
2 tablespoon olive oil
2 sprigs fresh
rosemary
6 cups arugula
4 oz burrata cheese
1 cup homemade croutons
Salt and pepper to
taste
Start by chopping up
your burrata and seasoning it with salt and pepper and set it aside.
Heat the olive oil,
vinegar and rosemary in a large skillet over medium heat.
When the oil and
vinegar are nice and hot, add in the pears.
Simmer the pears for
about 2 minutes a side.
Immediately remove the
pears from the heat.
While the pears are
cooling, combine the arugula, burrata and croutons.
When the pears have
cooled to a warm temperature, drizzle the pears and the remaining oil and
vinegar over the salad. Discard the rosemary.
Toss well and serve
while the pears are warm.