Thursday, December 1, 2011

Pear and Arugula Salad with Goat Cheese and Candied Walnuts

See the lights sparkling in the back of the picture? That's our very first Christmas tree! This time of year, a salad like this can't be beat. The sour citrus of the lemon balances out the peppery flavor of arugula and the goat cheese ties it all together to make it a savory accompaniment to any special meal. I served it aside my Pan-friend Lemon Chicken the other night, and it was perfect.   

2 TBSPs Sherry wine vinegar
2 TBSPs fresh lemon juice
1 TBSP chopped fresh parsley
2 tsps Dijon mustard
1/2 cup extra virgin olive oil
12 cups arugula
1 or 2 firm but ripe pears, halved, cored, thinly sliced lengthwise
crumbled goat cheese
candied walnuts (I had some leftover from these tasty little things!)

Preparation Instructions
Whisk first 4 ingredients in medium bowl to blend. Add extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper.

Toss arugula in large bowl with enough dressing to coat. Divide arugula among plates. Arrange pear slices atop and sprinkle with goat cheese and candied walnuts to serve.

ps: this is being shared over at What I ate Wednesday...shocking, I know! :)

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