Daily Hampshire Gazette - Established 1786
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Arugula Pear Salad  With Pomegranate Vinaigrette and Goat Cheese

Serves 10

The more traditional Thanksgiving apple can be substituted for the pears in this salad.

1 tablespoon butter

½ teaspoon ground cinnamon

3 large pears, cored and sliced

½ cup dried cranberries

½ cup sliced dried apricots

½ cup pomegranate juice

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon ground black pepper

Pinch of ground allspice

¼ cup olive oil

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.

Chill until you are ready to serve the salad. When serving, put the vinaigrette on the side.

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