Sunday, March 18, 2012
Arugula Salad with Pear and Fennel
In my dream world Sunday mornings go a little something like this:
Wake up without being dragged out of bed by my two dogs.
Drink copious amounts of tea while preparing a huge brunch.. you know pancakes, french toast, eggs or something else decadent that will sit in my gut like a rock until dinner time.
Then... I would sprawl out on my bed, read the New York Times and start drinking mimosas when the clock strikes noon (Don't judge... at least I wait 'till noon).
Wake up to the sound of dogs whining like they haven't eaten in weeks. Roll out of bed, trip on something, swear loudly.
Make some tea while feeding the dogs.. decide to take them for a long walk so I don't feel guilty if I don't leave the house the rest of the day.
Get harrased by my neighbor for letting my dogs poop in front of his house despite the fact I pick it up. Attempt to NOT go off on him, which rarely happens.
Come back inside. Drink my tea while trying to keep my dogs from humping each other (I told you... real life). Start to get hungry, then realize I have nothing to eat for breakfast in the house despite the fact I dropped $75 at the grocery store the day before. You know.. on vitamins, flax oil and fancy salt. The necessities.
Think about eating popcorn and a drinking a beer at 10:30 a.m.
Decide I should eat something healthy to counteract all the martinis I had last night.. you know.. like a salad.
Pray that I have something I can throw together in less than 10 minutes.
Pull out some arugula, half a bulb of fennel and a bosc pear. Chop, chop, chop.
Make a quick dressing. Shake, shake.
Enjoy my salad while watching old episodes of real housewives of Atlanta, wishing I had some champagne to wash it down.
Arugula Salad with Pear and Fennel (serves 1-2)
This makes a great first course salad. If you are looking to make it a bit more substantial I think adding some shaved parmesan and a handful of roasted almonds would be amazing.
4 oz. Baby arugula (a couple large handfuls)
1 bosc pear, cored and sliced into thin pieces
1/2 fennel bulb, sliced thin
Shaved parmesan cheese (optional)
Roasted almonds, rough chopped (optional)
Simple champagne vinaigrette (this may make a bit more than you need, but keeps well in the fridge for a couple of days)
2 T. champagne vinegar
1 t. stoneground mustard
1 1/2 t. honey
1 T. minced shallot
1/4 c. extra virgin olive oil
salt and pepper, to taste
Place all ingredients in a small glass jar and shake it up.
Place arugula in a large bowl, add some dressing and toss to combine. Transfer to a plate. Add the fennel and pear to the bowl, toss with some dressing and pile on top of the arugula. Top with a little more dressing and some fresh cracked pepper. If you're feeling naughty top with some shaved parmesan and chopped roasted almonds.