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.
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