Pecorino Pear and Arugula Salad
1 1/2 tbsp. The Spicy Olive Sherry Balsamic Vinegar
1/4 c. The Spicy Olive Hojiblanca Extra Virgin Olive Oil
1 small french shallot, finely chopped
4 c. arugula leaves
1 small fennel bulb, sliced thin
1 ripe but firm pear, cored and sliced thin
1 c. parsley, chopped coarse
1 c. shaved Pecorino Romano or parmesan cheese
Combine the vinegar and a pinch of salt in a bowl and whisk until salt has dissolved. Add the oil slowly to thicken the dressing, whisking constantly. Stir in the shallot.
Combine arugula, fennel, pear and parsley in a salad bowl and toss. Add dressing and toss again. Top with the shaved cheese and serve.
We chose our mild Hojiblanca Extra Virgin Olive Oil to balance out the bite in our Sherry Balsamic Vinegar. If you would like to add more flavor to the dressing, perhaps try one of our more robust single-varietal EVOOs.