Arugula Pear Salad
30 Minutes | Serves 4
Salad
5 oz Fresh Arugula
2 Bartlett Pears Cored, Quartered and Thinly Sliced
4 oz Goat Cheese Crumbles
1 Plum Tomato Seeds Removed, Diced
1½ cups Walnut Halves
2 Tbsp Honey
2 Tbsp Salted Butter
1 Tbsp Granulated Sugar
½ tsp Ground Cinnamon
Pinch of Kosher Salt to Season the Salad
Pinch of Coarse Ground Black Pepper to Season the Salad
Vinaigrette
¼ cup Fig Preserves
1 tsp Dijon Mustard
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Balsamic Vinegar
⅓ cup Avocado Oil
1 Tbsp Cold Water
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Start by making the candied walnuts. Place a medium-sized sauté pan on medium-low heat. Add the butter, honey, granulated sugar and cinnamon. Stir frequently until the butter is completely melted and all ingredients are incorporated.
Add the walnuts and stir until fully coated. Cook for 3-4 minutes. Stir and cook for an additional 3-4 minutes. All of the liquid should be reduced and coated on the walnuts.
Transfer the walnuts to a sheet pan and immediately separate all walnut pieces before the mixture hardens. Allow the candied walnuts to cool for 10 minutes.
To prepare the vinaigrette, add the fig preserves, Dijon mustard, lemon juice, balsamic vinegar, cold water, kosher salt and black pepper to a medium-sized mixing bowl. Whisk all ingredients together for 1 minute. Slowly pour in the avocado oil while whisking constantly to emulsify the ingredients.
Assemble the salad by combining the arugula, goat cheese, plum tomatoes and candied walnuts in a mixing bowl. Add a pinch of kosher salt and coarse ground black pepper to season the salad. Gently mix all ingredients together. Transfer the mixture to a serving platter. Top with the sliced pears. Dress the salad with the fig vinaigrette.
Salad
5 oz Fresh Arugula
2 Bartlett Pears Cored, Quartered and Thinly Sliced
4 oz Goat Cheese Crumbles
1 Plum Tomato Seeds Removed, Diced
1½ cups Walnut Halves
2 Tbsp Honey
2 Tbsp Salted Butter
1 Tbsp Granulated Sugar
½ tsp Ground Cinnamon
Pinch of Kosher Salt to Season the Salad
Pinch of Coarse Ground Black Pepper to Season the Salad
Vinaigrette
¼ cup Fig Preserves
1 tsp Dijon Mustard
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Balsamic Vinegar
⅓ cup Avocado Oil
1 Tbsp Cold Water
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Start by making the candied walnuts. Place a medium-sized sauté pan on medium-low heat. Add the butter, honey, granulated sugar and cinnamon. Stir frequently until the butter is completely melted and all ingredients are incorporated.
Add the walnuts and stir until fully coated. Cook for 3-4 minutes. Stir and cook for an additional 3-4 minutes. All of the liquid should be reduced and coated on the walnuts.
Transfer the walnuts to a sheet pan and immediately separate all walnut pieces before the mixture hardens. Allow the candied walnuts to cool for 10 minutes.
To prepare the vinaigrette, add the fig preserves, Dijon mustard, lemon juice, balsamic vinegar, cold water, kosher salt and black pepper to a medium-sized mixing bowl. Whisk all ingredients together for 1 minute. Slowly pour in the avocado oil while whisking constantly to emulsify the ingredients.
Assemble the salad by combining the arugula, goat cheese, plum tomatoes and candied walnuts in a mixing bowl. Add a pinch of kosher salt and coarse ground black pepper to season the salad. Gently mix all ingredients together. Transfer the mixture to a serving platter. Top with the sliced pears. Dress the salad with the fig vinaigrette.