Arugula Salad with Grilled fruit

As promised, here is my first recipe from the Brunch from Mother’s day. If you did not get a chance to look at my table setting, you can see it here. This salad goes beautifully with the Frittata and French Toast. It can also be served as a light lunch, full of greens and protein from Walnuts and cheese.

arugula-salad 1



Arugula 1 box washed and dried, should be about 4 to 5 cups

Walnuts preferably toasted 1/2 cup

Apricots 4 to 5 or Pears 2 medium

Sherry vinegar 1Tbsp

Balsamic Vinegar 1 Tbsp

Walnut oil or EVOO 2 Tbsp

Honey 1 tsp

Crumbly cheese such as goat cheese or queso fresco about 1 cup

Salt and Pepper to taste



Heat the grill pan. Halve the Apricots and remove the pits. If using Pears, halve and remove seeds. On a hot grill pan, grill the apricots/pears for about 2 minutes or so. Pears will take little while longer. Be careful not to overcook or the fruit will fall apart. Set aside.

Mix the Vinegars, Oil, Honey and add a dash of salt and pepper. Pour this mixture over Arugula leaves and mix to combine. Top the salad with Walnuts and cheese. Mix if you like or top with fruit and serve. Enjoy.



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