Pear and Arugula Salad with Pomegranate Vinaigrette
Pear and Arugula Salad with Pomegranate Vinaigrette
This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal
Ingredients
Makes 4 servings
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1 medium shallot, minced
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1 tablespoon pomegranate juice
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1 tablespoon apple cider vinegar
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¼ cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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4 cups arugula, washed and dried
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2 cups baby spinach leaves, washed and dried
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2 ripe pears, such as Bartlett, peeled, cored and cut into ¼-inch slices
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2 tablespoons pomegranate seeds
Procedure
To prepare the vinaigrette:
In a small bowl, use a whisk to combine the shallot, pomegranate juice and vinegar.
Slowly drizzle in the oil, while whisking vigorously until emulsified.
Taste and season with salt and pepper.
To prepare the salad:
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In a large bowl, combine the arugula, spinach and pears.
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Add enough vinaigrette to just cover the salad leaves and toss until well combined.
To serve:
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Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.