Pear Salad with Balsamic Vinaigrette
Total Time
15 mins
Prep Time
15 mins
Rating
4.86 out of 5 stars
(7)
Ingredients
6 servings
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove, grated or minced
- 1/4 tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
- ½ small red onion, thinly sliced
- 5 oz arugula
- 3 pears, any variety
- 4 to 5 oz goat cheese
- 1 cup dried cranberries
- ½ cup pecans, toasted and cooled
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Preparation
Step 1
(Optional) Soak the onions in a small bowl of ice water for 10 minutes to remove some of their harsh flavors. Drain well, and pat dry with a paper towel.
Step 2
In a mason jar, combine all of the salad ingredients and shake until well combined.
Step 3
In a large shallow salad serving bowl, add your arugula greens. Top with pears and onions.
Step 4
Sprinkle on goat cheese, cranberries, and nuts.
Step 5
Shake your dressing again if it has separated and drizzle it over the salad just before serving. You can serve with or without tossing; it’s prettier if you don’t toss it, and don’t worry, the dressing will work its way down to the greens.
Step 6
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Chef's notes
Apples – Any crisp apple works well, or combine apple with pear.
Pomegranate Arils – Swap dried cranberries for juicy pomegranate seeds.
Berries – Add blackberries for a pop of color.
Citrus – Peel a clementine or blood orange and cut it into crosswise rings.
Fresh Figs – Quarter fresh figs and add them to the top.
Nuts – Experiment with walnuts, pine nuts, sliced almonds, chopped cashews, or even our candied pecans.
Prosciutto – For a little salty bite, try adding ribbons of prosciutto.
Greens – Use mixed salad greens, baby spinach, or even baby kale.
Cheese – Try shaved parmesan cheese, gorgonzola, a mild blue cheese, or feta cheese.
