Arugula and Pear Salad with Mascarpone and Toasted Walnuts Recipe

Arugula and Pear Salad with Mascarpone and Toasted Walnuts Recipe

  • 6 tablespoons extra-virgin olive oil
  • 3/4 cup walnuts, coarsely chopped
  • 3/4 cup mascarpone cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 firm-ripe Bartlett pear
  • 1/2 pound arugula, coarse stems discarded
  1. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.
  2. Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
  3. Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.
  4. Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
  5. Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.
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