Arugula and pear salad with mascarpone and roasted walnuts

4 servings

60 minutes

This elegant salad hails from Italian cuisine — a true delight for gourmets. It combines the freshness of arugula, the sweetness of pear, the creaminess of mascarpone, and the crunch of toasted walnuts. Light yet sophisticated, it can adorn a festive table or serve as a refined addition to dinner. Creamy mascarpone with nuts adds softness to the dish while arugula brings in spicy notes. Lemon juice refreshes the flavor and harmoniously ties all ingredients together. This salad pairs perfectly with white wine and is ideal for warm summer evenings. Simple to prepare yet incredibly expressive in its flavor nuances, it pleases the eye and delicately awakens the appetite.

Energy value per serving

• Calories: 614.3
• Proteins: 7g
• Fats: 61.2g
• Carbohydrates: 10.6g

Ingredients

• Olive oil: 6 tbsp
• Walnuts: 80 g
• Salt: 0.3 tsp
• Mascarpone cheese: 170 g
• Ground black pepper: 0.3 tsp
• Lemon juice: 2 tbsp
• Pears: 1 pc
• Arugula: 250 g

Cooking steps

1. Chop the nuts into pieces. Heat the oil in a pan over medium heat and roast the nuts for 2 minutes until golden. Transfer to paper towels to dry, then sprinkle with salt. Pour the oil into a heat-resistant container, as it will be needed for the sauce.

   Required ingredients:

   • Walnuts: 80 g
   • Olive oil: 6 tablespoons
   • Salt: 0.3 teaspoon

2. Mix half of the roasted nuts with mascarpone, adding 1/8 teaspoon of salt and pepper.

   Required ingredients:

   • Walnuts: 80 g
   • Mascarpone cheese: 170 g
   • Salt: 0.3 teaspoon
   • Ground black pepper: 0.3 teaspoon

3. Pour 1.5 tablespoons of lemon juice into a bowl and add oil, stirring constantly. Then add the remaining salt and pepper and let it cool.

   Required ingredients:

   • Lemon juice: 2 tablespoons
   • Olive oil: 6 tablespoons
   • Salt: 0.3 teaspoon
   • Ground black pepper: 0.3 teaspoon

4. Cut the pear in half and remove the core. Then slice into 50 mm thick wedges. Arrange beautifully on 1/3 of each plate and drizzle with the remaining lemon juice.

   Required ingredients:

   • Pears: 1 piece
   • Lemon juice: 2 tablespoons

5. Remove the tough stems from the arugula and place it in a bowl with oil, mix well, and arrange on plates next to the pears. Spoon mascarpone into the remaining space between the pears and arugula, and garnish with the remaining nuts.

   Required ingredients:

   • Arugula: 250 g
   • Olive oil: 6 tablespoons
   • Mascarpone cheese: 170 g
   • Walnuts: 80 g