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Pear (Pera) Salad

Balsamic-poached Bosc pear with peppery arugula, shaved Pecorino Toscano, pistachios, extra-virgin olive oil and balsamic glaze.

Vegetarian Gluten-Free Fruit Forward Signature Salad
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Pear salad with balsamic-poached Bosc pear, arugula, Pecorino Toscano and pistachios

Recipe Overview

This Pear (Pera) Salad brings together sweetness, acidity, salinity and crunch in a refined Tuscan-inspired composition. Balsamic-poached Bosc pear forms the elegant base for fresh arugula, shaved Pecorino Toscano and crushed pistachios, finished with extra-virgin olive oil and the reduced poaching glaze.

Why This Page Matters

The recipe now uses the current Salad master architecture: stable Menu Builder metadata, ingredient identities, live inventory mapping, serving scaling, labor records, Salad Station production metadata and shared Ingredient Library icon synchronization.

Connected Experience

The same ingredient code and inventory ID are reused across the visible recipe rows, tc-inventory-map and tc-ingredients so the Menu Builder, production station, inventory, purchasing and dashboard icon systems can resolve one consistent ingredient identity.

Ingredients

Base recipe = 2 servings. Minimum production = 2 servings.
  • Bosc Pear ingredient icon Bosc Pear — 170 g — peeled and halved TC-FRUIT-PEAR-BOSC-001
  • Balsamic Vinegar ingredient icon Balsamic Vinegar — 120 g — for pear poaching and finishing glaze VINEGAR-BALSAMIC-0001
  • Arugula ingredient icon Arugula — 85 g — washed and thoroughly dried PRODUCE-ARUGULA-001
  • Pecorino Toscano ingredient icon Pecorino Toscano — 28 g — shaved TC-DAIRY-PECORINO-TOSCANO
  • Pistachios ingredient icon Pistachios — 16 g — lightly crushed TC-NUT-PISTACHIO-RAW-001
  • Fresh Lemon Juice ingredient icon Fresh Lemon Juice — 10 g — freshly squeezed; inventory identity remains fresh lemon FRUIT-CITRUS-LEMON-FRESH
  • Extra Virgin Olive Oil ingredient icon Extra Virgin Olive Oil — 27 g — for dressing and finishing; pistachio oil may be substituted manually OIL-0001
  • Sea Salt ingredient icon Sea Salt — 1 pinch — to taste; recipe unit retained as pinch SPICE-SALT-0001
  • Freshly Ground Black Pepper ingredient icon Freshly Ground Black Pepper — 1 pinch — freshly ground, to taste SPICE-PEPPERCORN-BLACK

Preparation

Minimum production timing: 13 active prep min · 0 passive min · 8 cook min · 4 plating min · 4 cleanup min.
  1. Gently poach the peeled Bosc pear halves in simmering balsamic vinegar for 6 to 8 minutes, until just tender. Remove the pears, cool them, and reserve the reduced balsamic as the finishing glaze.
  2. Wash and thoroughly dry the arugula. Dress it with the fresh lemon juice, a pinch of sea salt, freshly ground black pepper, and about half of the extra-virgin olive oil.
  3. Slice the cooled pear neatly and arrange it as the base of each plate. Mound the dressed arugula over and around the pear.
  4. Finish with shaved Pecorino Toscano and lightly crushed pistachios. Drizzle with the remaining olive oil and a restrained thread of the reserved balsamic glaze. Serve immediately.

Ready for Menu Builder and Salad Station Production

This composed salad is registered for Menu Builder visibility, Salad Station production, serving-scale inventory quantities and labor calculation. Pears may be poached and cooled ahead; dress the arugula and finish the plate close to service for the best texture.

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Chef Notes

Keep the pear just tender, never soft. Use the balsamic glaze with restraint so the fruit, arugula and Pecorino remain clean and focused. Shave the Pecorino thinly and crush the pistachios lightly for a polished restaurant texture.

Production & Service

  • Poach and cool pears during station preparation.
  • Hold washed arugula dry and undressed until pickup.
  • Stage shaved Pecorino, crushed pistachios and reduced balsamic separately.
  • Dress greens and assemble each plate to order.
Nutrition (per serving, estimate)
Calories320 kcal
Protein8 g
Carbohydrates24 g
Fat22 g
Fiber5 g
Cholesterol15 mg
Sodium340 mg