It’s a lovely salad, isn’t it, just bursting with all the colors and textures of springtime? But let me come right out and say that this salad contains two ingredients (in large quantities) that people tend to love or hate: arugula and cilantro. I, for one, am a lover of both. I love the peppery taste of arugula, the way it sort of bites back at you with a bit of attitude when you bite into it. And cilantro is just so grassy and earthy and yet so distinctive, I can’t get enough of it. This time of year, both are crisp, fresh, and mildest in flavor. So, if you’re apprehensive about either, won’t you please just give it a try? The sun is shining, the weather is warming… it’s the season to be just a little bit daring.
Assemble the salad:
1/2 cup seedless black grapes
6 cups baby arugula
2 cups loosely packed cilantro
2 Asian pears
4 oz manchego cheese, thinly shaved
1/2 cup whole roasted marcona almonds
1 teaspoon sea salt
Rinse and dry the grapes before slicing them in half vertically. Combine with the arugula and cilantro in a medium salad bowl. Rinse and dry the pears, leaving the skin on. Slice them into quarters and then, using a vegetable peeler, shave them thinly into the salad. Shave the cheese over the pears, add the almonds, and sprinkle the salad with the sea salt. 
Toss gently to combine.
Make the dressing:
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons champagne vinegar
1/4 teaspoon freshly ground black pepper
Whisk the vinegars into the olive oil in a small bowl, add the ground pepper. Drizzle the dressing over the salad and serve immediately.
A beautiful blend of flavors, with crunch. Love the almonds and grapes!
I will definitely make this! Cilantro (we call it coriander Over There) is so easy to grow, and if it bolts I just harvest the seeds. Wonder if I could grow arugula as well?
Does the champagne vinegar really make a difference?
Yes, Tricia, you can grow arugula (I mean coriander!). My aunt grows it here in my neighborhood. Ideally you should plant it in early spring or early fall, so go get some seeds today! It has the mildest flavor when grown in cool weather; in the summer it can get intensely peppery and bitter. But some like it that way, of course.
Oh, and about the champagne vinegar… I suppose you could use white wine vinegar if that’s what you have in the cupboard. I like a champagne vinegar made by “O” Olive Oil company. They’re based in Petaluma and I’ve seen their vinegars and oils in many Bay Area grocery stores.
Miri: What an interesting combination! Are the marcona almonds widely available?
Yes, they are pretty widely available. Check Whole Foods or other specialty/natural grocers.
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miriam – this looks so good!!
i love both arugula and cilantro too! never thought to put them together but it looks delicious! and with pear, that has got be tasty
A fantastic looking well flavoured salad!! I so love Manchego cheese! Yummmmm,..