Asian Pear and Arugula Salad

Step 1

In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon sesame oil, 0.5 teaspoon grated fresh ginger, 0.5 teaspoon honey, and 1 minced garlic clove. Whisk until the honey dissolves and the dressing comes together. Taste and adjust — it should be balanced between tangy, salty, and slightly sweet. Set aside.

Step 2

Wash the 3 cups of fresh arugula and pat completely dry with paper towels — removing excess moisture prevents the salad from becoming watery and wilting quickly.

Step 3

Wash one medium Asian pear under cool running water. Using a sharp knife, slice the pear in half lengthwise, then use a small spoon or melon baller to remove the core. Thinly slice each pear half into 1/8-inch slices — you want them delicate so they blend seamlessly with the tender arugula.

Step 4

Place the dry arugula in a large bowl or on individual plates. Arrange the pear slices on top of the arugula, fanning them slightly for visual appeal.

Step 5

Drizzle the ginger-sesame dressing evenly over the salad — start with two-thirds and add more if you prefer a wetter salad. Gently toss to combine, being careful not to bruise the delicate pear slices.

Step 6

Scatter 0.25 cup roughly chopped unsalted roasted peanuts and 2 tablespoons chopped fresh cilantro over the top. Finish with 1 tablespoon sesame seeds for nutty flavor and texture. Serve immediately while the pear is crisp and the salad is at its peak freshness.