Arugula pear salad balances Thanksgiving flavors
To strike this delicate balance, we created this arugula salad that is topped with spiced and sauteed pears and goat cheese, then drizzled with a pomegranate-Dijon vinaigrette.
Arugula pear salad with pomegrante vinaigrette and goat cheese
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
1 10-ounce container baby arugula
4 ounces soft goat cheese, crumbled
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.
In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.
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.
Makes 10 servings.
Our new comment system is not supported in IE 7. Please upgrade your browser here.