Prepare Lemon Vinaigrette. Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core & seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan & lemon peel. Serve with remaining dressing. Cover & refriderate remaining vinaigretter up to 1 week.
Lemon Vinaigrette-
In bowl combine 1 Tbl. lemon peel, 1/2 c. lemon juice, 1 tsp. sugar, & 1/2 tsp. kosher salt. Gradually whisk in 3/4 c. extra virgin olive oil.
Originally Submitted
10/26/2009
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