Arugula and roasted pear salad with walnuts and Parmesan cheese from Cook's Illustrated Annual Edition 2000 by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on November 29, 2019

    Very nice salad - I love this combination of flavors. Initially I was concerned that the walnuts might be a bit bitter, but there's something about this ingredient combination that made them taste a bit sweet! I used my own homemade balsamic-mustard vinaigrette. I accidentally bought Bosc pears and, as the recipe notes, they seemed a bit dry - the recommended Bartlett or Anjou pears would've been juicier. I used a very nice Italian parmesan and it was good but seemed mild in competition with the other ingredients. It'll be nice to experiment with some more assertive cheeses in this. [Cross-post for Annual Edition/Magazine.]

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