The food lab better home cooking through science ( PDFDrive ) 978

skillet over medium-high heat until the foaming subsides Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about minute Carefully flip the slices with a thin flexible offset spatula and continue cooking until the second side is browned, about minute longer Slide the pears onto a large plate and allow to cool for 5 minutes Combine the pears, arugula, cheese, a pinch of salt, a few cracks of pepper, and the vinaigrette in a large bowl and gently toss with clean hands until evenly coated Serve immediately Sharp Balsamic-Soy Vinaigrette NOTE: Use on simple salads made with spicy or bitter greens like arugula, watercress, or mizuna or a mesclun mix MAKES ABOUT 1 CUP 3 tablespoons balsamic vinegar 1 tablespoon soy sauce 4 teaspoons Dijon mustard 1 small shallot, minced or grated on a Microplane (about 1 tablespoon) 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) ẵ cup canola oil ẳ cup extra-virgin olive oil ẵ teaspoon salt ¼ teaspoon freshly ground black pepper Combine all the ingredients in a small container or squeeze bottle Seal the container and shake vigorously until emulsified The vinaigrette will keep in the refrigerator for up to 3 months; shake vigorously before using  ... 1 small shallot, minced or grated on a Microplane (about 1 tablespoon) 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) ½ cup canola oil ¼ cup extra-virgin olive oil ½ teaspoon salt... ¼ teaspoon freshly ground black pepper Combine all the ingredients in a small container or squeeze bottle Seal the container and shake vigorously until emulsified The vinaigrette will keep in the refrigerator for up to 3 months; shake vigorously before using