Ingredients (serves 4):
200g arugula
4 ripe Comice pears
Sugar syrup
2 teaspoons cider vinegar
Salt
Pepper
Fleur de cherry (or other edible flowers)
Peel the pears, remove the cores, and poach in syrup at 30°B (tant pour tant). Cool completely, then slice each pear into eighths. Strain the cooking syrup and reduce by three-quarters. Reserve.
Wash the arugula thoroughly and pat dry.
Whisk the reduced syrup with cider vinegar, salt, and a light grind of pepper for the vinaigrette.
Arrange the pear slices in a graceful arabesque pattern on a bed of arugula in the center of each plate. Garnish with edible flowers and drizzle with pear vinaigrette.
Photo: Kathryn Kleinman
