Arugula Salad with Blue Cheese, Pears and Apricot Vinaigrette

Arugula Salad with Blue Cheese, Pears and Apricot Vinaigrette Recipe

Preparation time: 15 minutes | Servings: 4

Introduction

The Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette is a delightful blend of sweet, savory, and tangy flavors, making it a perfect dish for any season. This recipe combines the peppery taste of arugula with the creamy texture of blue cheese and the sweet crispness of pears, all brought together with a homemade apricot vinaigrette. It's a sophisticated yet easy-to-make salad that impresses at dinner parties or adds a gourmet touch to a simple weeknight meal.

History

The origins of combining leafy greens with fruit and cheese in salads can be traced back centuries, but this particular combination has gained popularity in modern cuisine for its balance of flavors and textures. The use of arugula, a Mediterranean herb, dates back to the Roman times, while blue cheese has been a staple in European diets since the 7th century. The addition of fruit and a sweet vinaigrette to salads has become a trend in the culinary world over the last few decades, making this recipe a contemporary classic.

Ingredients

Salad
2 bunches arugula, washed, dried and stems trimmed
1 head bibb lettuce, rinsed and torn
juice of 0.5 lemon
1 ripe pear, thinly sliced
8 oz (227 g) Maytag or other blue cheese, crumbled
Dressing
1 small shallot, minced
2 tbsp white wine vinegar
0.25 cup apricot all-fruit spread
0.33 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

How to prepare

1. To make the Salad: In a salad bowl, combine arugula and lettuce. Squeeze some lemon juice over the pear slices to prevent them from browning. Arrange the pear slices on top of the lettuce and arugula. Sprinkle with blue cheese crumbles.
2. To make the Dressing: In a separate bowl, combine shallot, vinegar, and apricot spread. While whisking briskly, slowly stream in the oil. Add the dressing to the salad, season with salt and black pepper, and serve.

Variations

For a vegan version, substitute the blue cheese with a dairy-free cheese alternative and use agave syrup in place of the fruit spread if desired. You can also swap out pears for apples or figs, depending on the season and availability.

Cooking Tips & Tricks

To ensure the best flavor and presentation for this salad, use ripe but firm pears to prevent them from becoming mushy in the salad. For the blue cheese, Maytag is recommended for its creamy texture and robust flavor, but any high-quality blue cheese will work. When preparing the apricot vinaigrette, taste as you go and adjust the acidity with more vinegar or sweetness with additional apricot spread as needed.

Serving Suggestions

This salad is versatile and can be served as a starter, a side dish, or even a light main course. For a more filling meal, consider adding grilled chicken or fish on top. It pairs beautifully with crusty bread or a bowl of soup for a complete meal.

Cooking Techniques

The key technique in this recipe is in preparing the vinaigrette. Emulsifying the olive oil into the vinegar and fruit spread creates a smooth, flavorful dressing that coats the salad evenly. Whisking briskly while slowly adding the oil is crucial for achieving the right consistency.

Ingredient Substitutions

If arugula is not available, baby spinach or mixed greens can be used as a substitute. For a different flavor profile, goat cheese or feta can replace blue cheese. Apricot spread can be swapped for peach, fig, or raspberry spread to vary the dressing.

Make Ahead Tips

The salad components can be prepared ahead of time, with the dressing stored separately. Assemble and dress the salad just before serving to prevent the greens from wilting and keep the pears from browning.

Presentation Ideas

Serve the salad on a large platter for a family-style presentation, or plate individually for a more formal setting. Garnish with a sprinkle of chopped nuts or fresh herbs for added texture and color.

Pairing Recommendations

This salad pairs well with white wines such as Sauvignon Blanc or Chardonnay, which complement the tangy and creamy flavors of the dish. It also goes well with light-bodied red wines like Pinot Noir.

Storage and Reheating Instructions

Salad is best enjoyed fresh and does not reheat well. However, leftover dressing can be stored in an airtight container in the refrigerator for up to a week. Shake well before using.

Nutrition Information

Calories per serving

A serving of this salad contains approximately 250-300 calories, making it a light yet satisfying option. The majority of the calories come from the olive oil and blue cheese.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the fruit spread used in the dressing and the pear slices. A serving of this salad contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this salad come from the extra virgin olive oil used in the dressing and the blue cheese. These are primarily healthy, unsaturated fats, with a total fat content of about 15 grams per serving. The olive oil is a good source of monounsaturated fats, which are beneficial for heart health.

Proteins

This salad provides a moderate amount of protein, mainly from the blue cheese, with about 7 grams per serving. While not a high-protein dish, it can contribute to the protein component of a meal, especially when served as a side.

Vitamins and minerals

Arugula is a nutrient-dense green, rich in vitamins A, C, and K, as well as calcium and iron. Pears add dietary fiber and vitamin C. The blue cheese, while higher in sodium, also contributes calcium. Together, these ingredients make the salad a good source of several essential vitamins and minerals.

Alergens

This recipe contains potential allergens, including dairy (blue cheese) and may contain nuts or gluten depending on the fruit spread used. It's important to check labels and make substitutions as necessary for those with food allergies.

Summary

Overall, the Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette is a balanced dish, offering a good mix of vitamins, minerals, and healthy fats. It's relatively low in carbohydrates and calories, making it a nutritious addition to any meal.

Summary

The Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette is a harmonious blend of flavors and textures that makes for a delightful dish suitable for any occasion. With its nutritious ingredients and versatile serving options, it's a recipe that can be enjoyed in various forms, making it a valuable addition to your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was flipping through an old cookbook that I had inherited from my mother. As soon as I stumbled upon the page with the recipe for Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette, I knew I had to give it a try.

The combination of flavors sounded exquisite to me - the peppery arugula, the creamy blue cheese, the sweet pears, and the tangy apricot vinaigrette. It was a perfect balance of savory and sweet, and I could just imagine how all the flavors would come together in a symphony of deliciousness.

I decided to make the salad for a family gathering that weekend. I gathered all the ingredients I needed - fresh arugula, ripe pears, crumbled blue cheese, dried apricots, olive oil, white wine vinegar, honey, and Dijon mustard. As I started putting everything together, I couldn't help but think back to all the recipes I had learned over the years.

I learned to cook from a young age, watching my mother and grandmother in the kitchen. They were both amazing cooks, and I soaked up their knowledge like a sponge. I learned the basics of cooking - how to chop vegetables, how to sauté meat, how to season dishes - but I also learned the importance of using fresh, high-quality ingredients and experimenting with different flavors and combinations.

As I tossed the arugula with the blue cheese and sliced pears, I thought about all the different salads I had made over the years. I remembered the first time I made a Greek salad with feta cheese and kalamata olives, the time I made a Caesar salad with homemade dressing, and the countless times I had thrown together a simple green salad with whatever vegetables I had on hand.

But this Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette was something special. It was a unique combination of ingredients that I had never tried before, and I couldn't wait to see how it turned out.

As I drizzled the apricot vinaigrette over the salad and gave it a final toss, I felt a sense of anticipation. I knew that this salad had the potential to become a new family favorite, a recipe that would be passed down through generations.

When I served the salad to my family that evening, the response was overwhelmingly positive. Everyone raved about how delicious it was, how the flavors complemented each other so perfectly, how the apricot vinaigrette added just the right amount of sweetness and tang.

From that day on, Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette became a staple at family gatherings and special occasions. It was a recipe that I was proud to have in my repertoire, a recipe that I knew would always bring joy and satisfaction to those who tasted it.

Over the years, I have continued to experiment with different variations of the salad. I have added walnuts for crunch, substituted goat cheese for blue cheese, and even tried different types of fruit for variety. But no matter how many times I make it, the original recipe remains a favorite.

As I sit here writing this, reflecting on the journey that led me to discover this wonderful recipe, I can't help but feel grateful. Grateful for the knowledge and skills that I inherited from my mother and grandmother, grateful for the joy that cooking has brought to my life, and grateful for the delicious meals that have filled the bellies and hearts of my loved ones.

And so, as I close this chapter of my culinary adventures, I do so with a heart full of memories and a stomach full of Arugula Salad with Blue Cheese, Pears, and Apricot Vinaigrette. It is a recipe that will always hold a special place in my heart, a recipe that will continue to bring joy and comfort to those who taste it.