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Simple preparation delivers big taste with this seasonal salad featuring fall’s finest flavours.

Recipe by Laurie Sadowski



  1. Put 2 tablespoons of Della Terra Mushroom Sage Olive Oil in a skillet over medium heat. Add the shallots and cook until starting to brown, about 5 minutes. Add the mushrooms and cook until tender and golden, about 5 more minutes. Stir in the pears, and cook until tender, about 2 more minutes. Season with salt and pepper. Remove from heat.

  2. Pour the remaining olive oil and the Della Terra Red Apple Balsamic in a large bowl. Whisk to combine. Add the mushroom mixture, pecans, and arugula. Toss well, adding additional salt and pepper to taste. Serve immediately. 

Serves 6 as a first course.