Author Notes
This salad is really seasonal and fresh! I received some beautiful pears in a meal delivery box this week and incorporated them into this fun lunch. I used arugula, Parmesan and a spicy Balsamic Vinaigrette to balance out the sweetness of the pears and the brittle. This would also be a lovely salad to accompany your Thanksgiving dinner! —Leah Hawkins
Ingredients
- For the Salad:
-
1
box of arugula
-
1/2 cup
balsamic vinaigrette
-
2
pears
-
1/2 cup
shredded Parmesan
-
1/2 cup
pepita brittle
- For the Pepita Brittle:
-
2 tablespoons
butter
-
2 tablespoons
honey
-
1/4 cup
brown sugar
-
1/2 cup
pepitas
Directions
- For the Salad:
-
Core the pears and cut them into thin slices.
-
Divide the arugula between four bowls.
-
Top the arugula with Parmesan.
-
Arrange the pear slices on the salad.
-
Top the salad with Pepita Brittle.
-
Serve with a side of dressing.
- For the Pepita Brittle:
-
Line a baking sheet with a piece of parchment paper and set it aside.
-
Melt the butter in a small pan.
-
Add the sugar and honey and bring the mixture to a boil, stirring consistently.
-
Use a candy thermometer to measure the temperature.
-
When the mixture reaches 280 degrees, add the pepitas.
-
Continue stirring the mixture.
-
When the mixture reaches 300 degrees remove the pan from heat.
-
Pour the mixture onto the lined baking sheet.
-
After the brittle is completely cool, break it into bite sized pieces.
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