Recipe courtesy of David Rocco

Grana, Rucola, Pear Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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14 ounces Grana Padano or Parmigiano Reggiano cheese

Bunch of arugula, leaves torn

2 firm pears, cored and cubed

1/2 cup pine nuts, toasted

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling



  1. Wedge out fresh chunks of the cheese and put in a large salad bowl. 
  2. Mix in the torn arugula, cubed pears, and pine nuts. 
  3. Drizzle with extra-virgin olive oil and balsamic vinegar. Season with salt and mix well.