Cooking time: 10 minutes | 4 people INGREDIENTS:

  • 100g arugula
  • 2 pears
  • 100 g Parmesan cheese

For the vermouth vinaigrette:

  • 3 tablespoons olive oil
  • 1 tablespoon of balsamic vinegar of Modena
  • 1 tablespoon of red vermouth
  • Salt


  • Wash the arugula, drain it and dry it carefully with absorbent paper.
  • Cut the Parmesan into shavings. Peel the pears, remove the core, and cut them into thin slices.
  • Preparation of the vinaigrette: dispose of all the ingredients and beat them together until they emulsify and you obtain a smooth sauce.
  • Arrange the arugula in a serving dish and spread the pear slices and Parmesan cheese flakes on top.
  • Finally, dress the salad with the vinaigrette and serve immediately.

*Recipe from the book 'La Hora del Vermut: 150 recetas para saborear' by Toni Monné, of which Bodegas Yzaguirre is a sponsor.

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