Pear Rocket Salad
This pear rocket salad topped with candied bacon is a vibrant, fresh salad that's ready in minutes and only requires a handful of ingredients.
Servings: 4 servings
Calories: 464kcal
Equipment
Ingredients
Rocket Salad Ingredients
- 4 cups arugula (loosely packed)
- 2 Bartlett pears
- ½ cup candied bacon (chopped) ~ ¼ lb
- ½ cup pickled red onions
- ¼ cup parmesan (freshly grated)
Vinaigrette Ingredients
- ½ cups olive oil
- 2 tablespoon white wine vinegar
- 2 teaspoon Dijon mustard
- 1 teaspoon hot honey
- ⅛ teaspoon sea salt
- ⅛ teaspoon crushed black pepper
Instructions
- Lay a base of arugula in a salad bowl, then add thinly sliced pear and chopped candied bacon. Top with pickled red onions and freshly grated Parmesan cheese.
- Add olive oil, vinegar, mustard, honey, salt, and pepper to a small bowl, then whisk until emulsified.
- Drizzle the vinaigrette over pear rocket salad and enjoy!
Notes
- My arugula came pre-washed, but if yours isn't, be sure to rinse it first!
- You can prepare pear rocket salad up to 24 hours ahead of time, but I recommend waiting to slice the pear and add the bacon until you're ready to serve. The vinaigrette should be stored separately.
- Refrigerate leftovers for up to 3 days, but for best texture and flavor, I recommend eating it within 24 hours.
Nutrition
Serving: 1bowl | Calories: 464kcal | Carbohydrates: 18g | Protein: 7g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 404mg | Potassium: 266mg | Fiber: 4g | Sugar: 11g | Vitamin A: 562IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 1mg
