Now that I am working from home I have developed a pretty bad habit. Yes, I shower and no, I don't work on my couch in my underwear while eating ice cream.
Don't worry. I won't leave you with that charming mental picture. I'll tell you what my bad habit actually is. Although, the aforementioned will be hard to follow.
I digress.
In the mornings, I've developed the habit of watching The Today Show, to get the news, to learn what's going on in the world, you know. Productive television watching. But then, at 10am, I flip to Rachael Ray. And I mute the TV. (Okay...maybe that's not such a bad habit...but it's wasted electricity).
It just so happened that I glanced up at said TV while our pal Rach was hovering excitedly over a plate of greens topped with what might have been jicama and some sort of nuts -- since I had the TV on mute and my remote control was out of reach I had no idea what the actual salad that she had created was, but it looked good.
So, using the resources in my refrigerator I created the second best salad to the unknown, Rachael Ray mystery salad and I promise you it was so good that I am already looking forward to making it again.
And again.
And...
You get it. I know you do.
Arugula Salad with Pear & Blue Cheese
Serves 2
Ingredients
2 bunches arugula, washed and dried, stems trimmed (alternatively, look for a package of organic arugula, already prepared)
4 ounces blue cheese, crumbled
1 ripe red pear, thinly sliced (If you can't find red, that's OK. I like it for the color)
1/4 cup shelled walnut pieces
1/2 lemon, juiced
2 tablespoons olive oil, for drizzling
Salt and freshly ground black pepper, to taste
How-To:
Combine arugula and pear pear slices in a large bowl. Squeeze lemon juice over the mixture and drizzle with olive oil. Not only will the lemon help dress your salad, but it will keep the pears from oxidizing, or turning brown.
Drizzle salad with olive oil and top with blue cheese and walnuts. Toss salad and season with salt and freshly ground pepper, if desired (Note: the salt, if added, will enhance the flavor of the lemon, the salad is not meant to taste salty).
you had me at blue cheese!
Posted by: daryl | January 25, 2011 at 03:35 AM
Looks absolutely delicious. Totally agree re: RR--but she's built quite the empire.
Posted by: Eliz@The Sweet Life | January 25, 2011 at 09:43 AM
Salads with pears are the greatest invention...ever.
Posted by: Rachel W. | January 25, 2011 at 09:58 AM
Looks great. I love these flavors together. :)
Posted by: Chicago Cuisine Critique | January 25, 2011 at 10:02 AM
that pear sounds amazing!
xo Alison
Posted by: and flowers pick themselves | January 25, 2011 at 10:23 AM
such a great combination for a salad! I'm all about pears right now!
Posted by: natalie (the sweets life) | January 25, 2011 at 11:09 AM
A great winter salad
Posted by: kat | January 25, 2011 at 11:53 AM
When I wasn't working, my bad habit was spending an insane amount of time in my pajamas. Your bad habit sounds a little healthier.
Posted by: Kate | January 25, 2011 at 12:03 PM
I love the blue cheese and pear combo.
Posted by: The Food Hunter | January 25, 2011 at 12:10 PM
I made almost this exact salad last night for dinner! Only my dressing has mustard and I used pine nuts instead of walnuts. One of my favorites!
Posted by: Kate @ Savour Fare | January 25, 2011 at 01:24 PM
This looks perfect! I love a salad that has both sweet and savory flavors!
Posted by: ashley@QuasiChick | January 25, 2011 at 01:54 PM
Delish! I'm a sucker for any salad with bleu cheese!
Posted by: Anna in AZ | January 25, 2011 at 04:26 PM
AHHHHH -- reading food blogs when it's lunch time is maddening! This is the perfect salad combo. Love everything in it.
Posted by: kellypea | January 26, 2011 at 01:39 PM
Since I'm temorarily cooking for one these days AND attempting a diet, I eat a salad most nights. I love pears, but it never occurred to me to put pears on top of my salads.
Posted by: Heidi Renée | January 26, 2011 at 04:15 PM
i love pears in salads. you are right...they have to RIPE or else they are not juicy and flavorful enough. this salad looks great though- im not a HUGE blue cheese fan, though. i do like gorgonzola though or goat cheese :)
Posted by: sisters running the kitchen | January 26, 2011 at 06:44 PM
Ok. I HAVE to add a detail to your walnuts. Because I make almost the same salad (and endive works brilliantly too!), but I make candied walnuts. Just trust me on this one:
http://www.talkoftomatoes.com/2007/01/nuts-about-newfangled-nuts/
Twin Salad: http://www.talkoftomatoes.com/2007/06/walnut-pear-endive-salad/
Posted by: janelle | January 30, 2011 at 05:29 PM