ARUGULA KIWI SALAD
NOTE: Did you know that Greece was estimated to be the 3rd largest producer of the kiwi by the end of 2019 (from 4th place the previous year). Kiwis are highly nutritious and contain a variety of vitamins and minerals, plus fiber. They’re particularly rich in vitamin C, a nutrient that’s essential for immune health.
Ingredients
- 1 cup shelled pistachios
- 4 large pears peeled, cored and cut into 4 wedges each
- 2 Tbsp extra-virgin olive oil
- 4 1/3- inch thick round slices ricotta salata or Greek manouri cheese
- 8 cups trimmed torn arugula leaves
- Dressing:
- 1/4 cup extra-virgin olive oil
- 4 Tbsp honey
- 4 Tbsp balsamic vinegar
- 2 Tbsp orange juice
- 1 tsp fresh chopped thyme
- ½ tsp crushed red peppercorns
- Salt and freshly ground black pepper to taste
Instructions
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Light the grill to medium. Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about three minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
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In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning, until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
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Place the cheese rounds on the grill rack over a medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
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Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
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Whisk together all the ingredients in the dressing until smooth and pour in equal amounts over each salad. Toss and serve.
