Arugula Pear Salad

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Arugula Pear Salad

Arugula Pear Salad

Ingredients

  • Start to finish: 15 minutes Servings: 10
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 3 large pears, cored and sliced
  • 1/2 cup dried cranberries
  • 1/2 cup sliced dried apricots
  • 1/2 cup pomegranate juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Pinch of ground allspice
  • 1/4 cup olive oil
  • 10-ounce container baby arugula
  • 4 ounces soft goat cheese, crumbled

Instructions

  1. In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.
  2. In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.
  3. In a large bowl, arrange the arugula. Top the greens with the sauteed pear mixture, then the crumbled goat cheese. Serve the vinaigrette on the side.
  4. Alison Ladman, Associated Press
http://food.lohudblogs.com/2012/10/30/arugula-pear-salad/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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