The food lab better home cooking through science ( PDFDrive ) 977

ARUGULA AND PEAR SALAD WITH PARMIGIANO-REGGIANO AND SHARP BALSAMIC-SOY VINAIGRETTE This recipe adds two elements to a basic green salad I always like to serve a sweet element and a salty element along with peppery greens for contrast This is one case where a slightly underripe pear is preferable—it keeps its shape better while caramelizing in the butter and sugar mixture SERVES 4 2 ripe but firm Bosc pears, halved, cored, and cut into ¼inch slices 2 tablespoons sugar 1 tablespoon unsalted butter 2 quarts (about 8 ounces) baby arugula, mizuna, or watercress, washed and dried 2 ounces Parmigiano-Reggiano, shaved with a vegetable peeler into slivers Kosher salt and freshly ground black pepper ½ cup Sharp Balsamic-Soy Vinaigrette; (recipe follows) vigorously shaken Toss the pear slices with the sugar in a medium bowl until evenly coated Heat the butter in a 12-inch nonstick ... ẵ cup Sharp Balsamic-Soy Vinaigrette; (recipe follows) vigorously shaken Toss the pear slices with the sugar in a medium bowl until evenly coated Heat the butter in a 12-inch nonstick ... 2 ripe but firm Bosc pears, halved, cored, and cut into ẳinch slices 2 tablespoons sugar 1 tablespoon unsalted butter 2 quarts (about 8 ounces) baby arugula, mizuna, or watercress, washed and dried 2 ounces Parmigiano-Reggiano, shaved with a vegetable