Arugula and Pear Salad with Fresh Basil Lime Dressing

Prep Time5

Cook Time5

Total Time10

Course: Salad

Cuisine: American

Keyword: arugula pear salad, Avocado pear salad

Servings: people

Add butter to a skillet over medium heat. Once melted, stir in the brown sugar and walnuts, coating the walnuts evenly as the sugar melts.
Cook 3–5 minutes, stirring often, until glossy. Transfer to parchment, sprinkle with flaky salt, and let cool before breaking apart.
Combine ingredients for the dressing: olive oil, lime juice, honey, garlic, basil, salt, + pepper,
Blend dressing ingredients until smooth and vibrant green. It should taste bright and slightly punchy on its own.
Spread the (rocket) arugula (or butter lettuce) onto a large platter. Be sure to rinse and thoroughly dry the greens ahead of time so the dressing coats evenly.
Layer on the pears, avocado, shallots, Parmesan, and candied walnuts. Drizzle lightly with the dressing, then finish with flaky salt and freshly cracked pepper.

Use slightly firm pears for the best texture. Overripe pears can become too soft once dressed.
Dress the salad lightly at first. You can always add more, but overdressing will weigh down the greens.
Let the candied walnuts cool completely before adding them to the salad so they stay crisp.
Shave Parmesan fresh from a wedge for the best flavor and texture. It makes a huge difference here.
For entertaining, assemble the salad on a large shallow platter instead of tossing it in a bowl. It feels much more elevated and visually dramatic.