Arugula Salad with Pears and Goat Cheese
A delicious Arugula Salad with Pears and Goat Cheese, complemented by walnuts and a light dressing.
Equipment
- Mini Food Processor
Ingredients
Dressing
- 2 tablespoons chopped shallot about 1 shallot
- 1 clove garlic chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt
Salad
- 5 ounces prewashed arugula greens
- ⅓ cup thinly sliced red onion
- 1 each pear green or red, cored and sliced into ¼" half-moons
- ⅓ cup toasted walnuts *
- 2 ounces soft goat cheese crumbled
- 2 ounces blue cheese crumbled
- ½ cup mixed microsprouts optional
- freshly ground black pepper to taste
Instructions
Preparation
- Combine all dressing ingredients in a blender or mini food processor until very smooth.
- Put the arugula greens in a large bowl or on a platter. Top with red onion, pear, walnuts, goat cheese, and blue cheese.
- Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat.
- Serve the salad with additional dressing to taste on the side.
Notes
Toss the salad just before serving to prevent soggy greens. Sprinkle pear slices with lemon juice to prevent browning. To toast walnuts, preheat oven to 350°F and bake for 10-12 minutes until light golden brown.
Nutrition
Serving: 1saladCalories: 353kcalCarbohydrates: 21gProtein: 9gFat: 27gSodium: 553mgFiber: 3gSugar: 15g
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