Arugula Salad with Pickled Pear
Vinaigrette

Yield: 24 Servings

INGREDIENTS

  • 3 1/2 quart Pacific Northwest Canned Pear slices in juice
  • 4 cups White distilled vinegar
  • 2 cups Dry white wine
  • 1/2 cup Granulated sugar
  • 3 Bay leaves
  • 1 tablespoon White peppercorns
  • 1 tablespoon Red pepper flakes
  • 1/2 cup Dijon mustard
  • 1 cup Olive oil blend
  • 1/2 tablespoon Kosher salt
  • 1 teaspoon Ground white pepper
  • 1 1/2 gallon Arugula leaves
  • 96 slices Cucumbers, seedless, sliced
  • 1 1/2 quart Shredded carrots
  • 3 pints Blackberries
  • 4 1/2 cups Crumbled feta cheese
  • METHOD

    Drain pear slices. Reserve pear juice. In a covered container (glass or stainless), whisk together vinegar, wine, sugar, bay leaves, peppercorns and pepper flakes. Add pear slices, mix, cover and refrigerate at least 12 hours or until ready to use. Drain off pear slices. Reserve pickling liquid. Place 6 cups pears plus 1 1/2 cups strained pickling liquid into a food processor and puree with mustard until smooth. With motor running, slowly add oil in a steady stream, until incorporated and smooth. Adjust seasonings with pepper and salt. Cover and refrigerate until ready to use.

    TO SERVE: For each serving, toss 1 cup of arugula with 2 tablespoons dressing until coated. Plate on a chilled salad plate and arrange top with 4 cucumber slices, 1/4 cup shredded carrots, 4 blackberries, 3 tablespoons crumbled Feta, 2 pickled pear slices. Serve with extra dressing on the side.