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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3/4 cup walnuts (3 oz), coarsely chopped
- 3/4 cup mascarpone cheese (6 oz)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 firm-ripe Bartlett pear
- 1/2 lb arugula, coarse stems discarded
Method
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes.
- Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste.
- Pour oil into a heatproof measuring cup.
- Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
- Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper.
- Cool dressing.
- Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices.
- Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
- Toss arugula with enough dressing to coat and mound alongside pear.
- Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.
