Pear, Parmesan and Walnut Salad offers brightness and crunch

Cheese, nuts, pears — there’s a lot to love about this simple salad. From the cookbook The Sous Vide Kitchen by Christina Wylie, this green dish features Parmesan, pears and a hint of honey.

SALAD:

2 tbsp. (30 mL) honey

2 pears, cored, halved and thinly sliced

½ cup (125 mL) walnuts, lightly chopped and toasted

½ cup (125 mL) shaved Parmesan

4 cups (1,000 mL) arugula Sea salt and black pepper Garlic Dijon dressing:

¼ cup (60 mL) olive oil

1 tbsp. (15 mL) white wine vinegar

1 tsp (5 mL) Dijon mustard 1 garlic clove, minced

Salt to taste

1. Preheat a sous vide water bath to 159 F. Pour the honey into a heatproof bowl and heat in the microwave for about 20 seconds, or until the honey loosens up.

2. Toss the pear slices in the honey and lay them flat in a vacuum-seal bag. Seal and cook in the preheated water bath for 30 minutes. Plunge the bags into an ice water bath for 5-10 minutes and then chill in the fridge or at least three hours.

3. Meanwhile, to make the dressing, mix the dressing ingredients in a jar and then store in the fridge until ready to use. Before serving, cut open the bag containing the pears and drain any liquid.

4. To serve, combine the walnuts, Parmesan and arugula in a large bowl. Add the drained pear slices, then the dressing. Toss together and taste the salad. Season with salt and pepper.

Serves 4