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

skilletovermedium-highheatuntilthefoamingsubsides.
Add the pear slices in a single layer and cook, shaking
the pan gently, until browned on the first side, about 1
minute.Carefullyflipthesliceswithathinflexibleoffset
spatula and continue cooking until the second side is
browned, about 1 minute longer. Slide the pears onto a
largeplateandallowtocoolfor5minutes.
2. Combine the pears, arugula, cheese, a pinch of salt, a
fewcracksofpepper,andthevinaigretteinalargebowl
and gently toss with clean hands until evenly coated.
Serveimmediately.

SharpBalsamic-SoyVinaigrette
NOTE: Use on simple salads made with spicy or bitter
greens like arugula, watercress, or mizuna or a mesclun


mix.
MAKESABOUT1CUP
3tablespoonsbalsamicvinegar
1tablespoonsoysauce
4teaspoonsDijonmustard
1smallshallot,mincedorgratedonaMicroplane(about
1tablespoon)
1mediumclovegarlic,mincedorgratedonaMicroplane
(about1teaspoon)
ẵcupcanolaoil
ẳcupextra-virginoliveoil
ẵteaspoonsalt
ẳteaspoonfreshlygroundblackpepper
Combinealltheingredientsinasmallcontainerorsqueeze

bottle. Seal the container and shake vigorously until
emulsified.The vinaigrette will keep in the refrigerator for
upto3months;shakevigorouslybeforeusing.