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**Elegant Autumn Pear and Arugula Salad with Balsamic Dressing**
Sweet ripe pears nestled among peppery arugula create a salad that brings autumn to your table. Every bite combines crisp fruit, creamy cheese, and crunchy nuts in a dance of flavors that turns a simple salad into something special. The homemade balsamic dressing ties everything together with its rich, tangy notes.
Last weekend, I served this at a family gathering and watched as everyone, even the salad-skeptics, went back for seconds. The way the sweet pears balance the peppery greens while the goat cheese adds creamy richness made it the star of our meal.
Essential Ingredients Selection
- Ripe pears: Feel for slight give near the stem
- Fresh arugula: Look for perky, dark green leaves
- Quality goat cheese: Creamy and tangy varieties work best
- Red onions: Choose firm bulbs with tight, shiny skin
- Dried cranberries: Select plump, moist berries
- Fresh pecans: Toast them yourself for best flavor
- Extra virgin olive oil: Rich, fruity varieties shine here
- Aged balsamic vinegar: Thicker, sweeter types work best
Detailed Assembly Instructions
- Onion Preparation:
- Slice red onions paper-thin using a sharp knife. Place in bowl of ice water for 10-15 minutes. Drain and pat completely dry with clean towels. Set aside until ready to use.
- Pecan Toasting:
- Spread nuts on baking sheet in single layer. Watch carefully as they turn golden brown. Remove when you can smell their nutty aroma. Let cool completely before chopping.
- Dressing Creation:
- Place Dijon mustard in mixing bowl. Add balsamic vinegar and whisk until smooth. Drizzle in olive oil while whisking constantly. Season with salt and pepper to taste. Let flavors meld while preparing other ingredients.
- Pear Preparation:
- Wash and dry pears thoroughly. Cut into thin, even slices lengthwise. Remove any seeds or tough core. Brush with lemon juice to prevent browning. Keep chilled until assembly.
- Final Assembly:
- Layer fresh arugula in large serving bowl. Arrange pear slices in attractive pattern. Scatter soaked onions throughout. Sprinkle with cranberries and pecans. Top with crumbled goat cheese. Drizzle with dressing just before serving.
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My family particularly loves the sweet, juicy pears in this salad. The way they complement the tangy goat cheese makes every bite perfect. Even my youngest, who usually avoids "green things," asks for this salad regularly.
Seasonal Adjustments
Fall brings the best selection of pears, but this salad adapts beautifully throughout the year. Summer allows for ripe peaches or nectarines, while winter welcomes crisp apples or juicy citrus. Spring calls for tender strawberries or fresh figs.
Make-Ahead Tips
Preparing components in advance makes assembly a breeze:
- Toast nuts and store in an airtight container
- Mix dressing and refrigerate
- Wash greens and store properly
- Soak and dry onions the morning of serving
- Slice pears at the last minute
Chef's Helpful Tips
- Test pear ripeness near the stem
- Toast extra nuts for other recipes
- Keep a bottle of dressing ready
- Use room temperature cheese for best flavor
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This salad has become my signature dish for gatherings large and small. Its beauty lies in both simplicity and flexibility, allowing for seasonal changes while maintaining its elegant character. Whether served for a quiet family dinner or special celebration, it never fails to bring compliments and recipe requests.
Frequently Asked Questions
- → Why soak the red onions in ice water?
- Soaking removes some of the harsh, sharp flavor while maintaining their crisp texture.
- → What type of pears work best?
- Any variety works - use ripe but firm pears for the best texture.
- → Can I make the dressing ahead?
- Yes, the vinaigrette can be made up to a week ahead and stored in the refrigerator.
- → Why not toss the salad?
- Keeping ingredients layered creates a more attractive presentation, though the dressing will still reach all components.
- → Can I toast the pecans ahead?
- Yes, toasted pecans can be prepared several days ahead and stored in an airtight container.