Appetizers David Rocco's Dolce Vita Dinner Lunch Salads Vegetarian

Grana, Arugula, Pear Salad

By David Rocco’s Dolce Vita 


– 400g grana padano cheese (14oz)
– 2 firm pears, cored and cubed
– Bunch of arugula, torn
– 1/2 cup pine nuts, toasted
– Extra virgin olive oil for drizzling
– Balsamic vinegar for drizzling
– Salt to season


Wedge out fresh chunks of grana padano cheese and put in a large salad bowl.

Mix in arugula, pears, and pine nuts.

Drizzle with extra virgin olive oil and balsamic vinegar. Salt to season and mix well.

Yield: 4 servings

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