Recipe Overview
This Pear (Pera) Salad brings together sweetness, acidity, creaminess and crunch in a very polished Tuscan-inspired composition. Balsamic-poached Bosc pear becomes the elegant base for fresh arugula, shaved Pecorino Toscano and crushed pistachios, finished with olive oil and the reduced poaching glaze.
Texture & Balance
The tender pear, lively greens, brittle pistachios and firm shaved cheese give this salad a restaurant-style contrast in every bite, while the balsamic glaze ties the sweet and savory elements together.
Best Use
Serve it as a composed starter, a refined lunch plate, or an elegant salad course for fall and winter menus where fruit and cheese can carry depth without heaviness.
Ingredients
- 170 g Bosc pear, peeled and halved
- 120 g balsamic vinegar (for poaching and glaze)
- 85 g arugula
- 28 g Pecorino Toscano, shaved
- 16 g pistachios, lightly crushed
- 10 g lemon juice
- 27 g extra-virgin olive oil or pistachio oil to finish
- Sea salt and freshly ground black pepper
Preparation
- Gently poach the peeled pear halves in simmering balsamic vinegar for 6 to 8 minutes until just tender. Let them cool and reserve the reduced balsamic to use as a finishing glaze.
- Toss the arugula with lemon juice, a pinch of sea salt, freshly ground black pepper, and half of the olive oil.
- Slice the cooled pear and arrange it neatly on the plate. Mound the dressed arugula on top.
- Finish with shaved Pecorino Toscano and crushed pistachios, then drizzle with the remaining oil and a light thread of balsamic glaze. Serve immediately.
Built for Elegant Menu Placement
This salad is ready to drop into your Menu Builder system as a composed starter or seasonal signature salad, with ingredient mapping already aligned for inventory and scaling.
Chef Notes
Keep the pear just tender, never soft. The salad is at its best when the arugula stays lively, the Pecorino is shaved thin, and the glaze is used with restraint so the fruit and cheese remain clean and focused.
Service Suggestions
- Serve as a plated antipasto with chilled Prosecco or Franciacorta.
- Add a few extra shards of Pecorino for a richer restaurant presentation.
- Use pistachio oil in place of EVOO for a more luxurious finish.
- Pair with roast poultry or a delicate fish course for a seasonal menu.
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 24 g |
| Fat | 22 g |
| Fiber | 5 g |
| Cholesterol | 15 mg |
| Sodium | 340 mg |