There’s no escaping the oil. But if the celebration of Hanukkah conjures up memories of soggy foods drizzled, drenched, and fried (as Gil Marks points out, the word latke means “little oily”), keep the following in mind: the use of oil doesn’t automatically translate to greasy.
Wild Arugula Salad With Asian Pears, Honey-Glazed Walnuts, Ricotta Salata, and Walnut Oil Vinaigrette
June 02, 2021
Ingredients
- 4cups wild arugula
- 1Asian pear, julienned and kept until needed in a bowl of water along with the juice of half of a lemon
- ¼ cup pomegranate seeds
- 1cup walnuts
- ¼ cup honey
- 1teaspoon fleur de sel
- ¼ teaspoon cayenne pepper
- ½ cup ricotta salata, shaved
- 1tablespoon Dijon mustard
- 1tablespoon honey
- ¼ cup apple cider vinegar
- ½ cup walnut oil
- sea salt and freshly cracked black pepper
Yield: 6 servings
Preparation
- Step 1
In a medium sauté pan, combine walnuts, ¼ cup honey, fleur de sel, and cayenne over medium heat. Allow the walnuts to caramelize and become golden brown, about 4 minutes. Transfer them immediately to a piece of foil sprayed with cooking spray and allow to cool completely.
- Step 2
In a small bowl, combine Dijon, honey, and apple cider vinegar. Slowly whisk in the walnut oil and season with salt and pepper. Set aside.
- Step 3
To assemble the salad, arrange the arugula on a platter, top with the drained julienned asian pear, the cooled honey-glazed walnuts, the pomegranate seeds, and the shaved ricotta salata. Right before serving, drizzle with the walnut oil vinaigrette.