Pear and almond salad with the addition of strawberries and arugula, all seasoned with olive oil, a pinch of salt, and balsamic glaze. The sweetness of the pear pairs well with the slight spiciness of the arugula and the light acidity of the balsamic glaze. It’s an excellent plant-based second course that you can also serve as an appetizer or, why not, for a light and tasty single-serving aperitif during the beautiful season.

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

1 pear (Conference)
3/4 cup strawberries
1.5 cups arugula
2.1 oz blanched almonds
2 tbsps olive oil
2 pinches fine salt
2 tsps balsamic glaze

Tools

1 Frying pan
1 Grater
1 Cutting board
1 Knife
2 Plates

Pear and Almond Salad Preparation

First, place the blanched almonds in a nonstick skillet and toast them lightly without using oil on both sides. It will take 4/5 minutes on medium-low heat.
Wash the pear, cut it in half, and remove the core. Use the blade of the grater or a mandoline to slice it.
Then, place the pear slices on the serving plates and sprinkle them with fresh arugula.
Slice the strawberries about 2/3 mm (1/8 inch) thick and then place them randomly over the bed of pears and arugula.
Roughly chop the toasted almonds, leaving some whole if you prefer.
Now sprinkle them over the bed of arugula and strawberries.
Then season each plate with a tablespoon of olive oil, a pinch of salt but not too much, and finally add the balsamic glaze.
And voilà… the pear and almond salad is ready to be served.