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Roasted Pear and Arugula Salad with Shaved Comté and Walnuts

Roasted Pear and Arugula Salad with Shaved Comté and Walnuts
Serves 6
This easy but elegant salad has the ultimate balance of flavors: sweet honey-roasted pears, peppery arugula and nutty Comté, all tossed in a lively vinaigrette. An older Comté works best here, providing a delicious contrast to the aromatic pears.
  1. 6 5-inch rosemary sprigs
  2. 1 tablespoon plus 1 teaspoon honey, divided
  3. 1 tablespoon fresh lemon juice
  4. 3 firm but ripe Bartlett pears
  5. 2 tablespoons Champagne vinegar
  6. 1 teaspoon minced shallots
  7. 1 teaspoon Dijon mustard
  8. Salt and pepper
  9. 3 tablespoons good quality extra virgin olive oil
  10. 6 ounces baby arugula (about 10 cups)
  11. 3-4 ounces Comté,/a> (preferably 12-24 month), shaved with vegetable peeler
  12. ½ cup lightly toasted walnut pieces

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Nicki Sizemore

Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television