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Arugula Pear Salad
From Chef Aaron Hubbard, Eno's Pizza Tavern
Ingredients:
▪ 2 oz. Baby Arugula
▪ .5 oz. Crumbled Blue Cheese
▪ .5 oz. Crumbled Prosciutto
▪ 1 oz. Sliced Bartlett Pear
▪ .5 oz. Champagne Vinaigrette (recipe below
▪ Pinch of Fresh Basil
Steps:
1. Toss the greens and vinaigrette in an open bowl.
2. Top with pear, prosciutto and blue cheese.
3. Finish with a pinch of fresh basil.
Note: Pear works great, but apple would work as well.
Champagne Vinaigrette — Ingredients:
▪ 2 oz. Shallot, peeled & chopped
▪ 2.5 oz. Honey
▪ 2 oz. Dijon Mustard
▪ 3 oz. Champagne Vinegar
▪ S&P to taste (pinch of each)
▪ 6 oz. Olive Oil
Steps:
1. Mix shallot, honey, mustard and vinegar. Add a pinch of salt and pepper.
2. Using a hand blender, puree the base and slowly add the oil.
3. Taste and adjust with salt and pepper, a pinch of sugar if needed.