Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Raisins add a subtle sweetness to this salad from the wine bar Enoteca l'Alchimista in Montefalco, Italy. Reconstituting the raisins in warm water before using them plumps the fruit and tenderizes it for a beautiful contrast to the crunchy, fresh ingredients in the salad. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food