boston.com Arts and Entertainment your connection to The Boston Globe

Arugula and pear salad with mascarpone and toasted walnuts

Serves 8

5 tablespoons olive oil
3/4 cup walnuts
1/2 teaspoon salt
1/3 cup mascarpone cheese
1/2 teaspoon pepper
2 firm Bartlett pears
2 tablespoons lemon juice
1 pound arugula, stemmed
1. In a skillet, heat 2 tablespoons of the olive oil until fragrant. Toast the walnuts for 2 minutes or until golden. Using a slotted spoon, lift the nuts from the skillet and transfer to paper towels to drain. Sprinkle them with a little of the salt.

2. Chop half the walnuts. In a bowl, stir the chopped nuts into the mascarpone with a little more salt and half the pepper.

3. Halve the pears lengthwise, core them, and brush with 1 tablespoon lemon juice. Slice into 1/4-inch-thick lengths, keeping the pears intact at one end. Arrange them on plates.

4. In a bowl, whisk the remaining 1 tablespoon lemon juice with the remaining salt and pepper. Whisk in the remaining 3 tablespoons olive oil. Toss the arugula in the dressing and arrange next to the pears on each plate.

5. Put a dollop of the mascarpone mixture onto each plate between the salad and the pear, then sprinkle with the remaining toasted nuts.

Adapted from Deborah Krasner

SEARCH THE ARCHIVES
 
Today (free)
Yesterday (free)
Past 30 days
Last 12 months
 Advanced search / Historic Archives