Pear and Arugula Salad

Pear and Arugula Salad is a savory-sweet addition to your salad rotation! The peppery, mustardy flavor of the rocket pairs well with the sweetness of the Bosc pear, goat cheese, and tangy dressing.

Course Appetizer, Main Course, Side Dish

Cuisine American, American-Italian

Keyword Pear and Rocket Salad

Prep Time 10

Total Time 10

Servings people

Calories 435kcal

Ingredients

SHALLOT VINAIGRETTE

1 shallot minced
½ cup olive oil extra virgin
¼ cup white wine vinegar
2 tbsp honey
1 tbsp dijon mustard
½ tsp salt
½ tsp pepper

FOR THE SALAD

5 oz package arugula
1 Bosc pear sliced thin
1 radish sliced thin
½ cup pecans chopped
½ red onion sliced thin
2 oz goat cheese crumbled

Instructions

FOR THE SHALLOT VINAIGRETTE

In a mason jar, combine the minced shallot, olive oil, white wine vinegar, honey, dijon mustard, salt and pepper. Shake until combined, set aside for serving.

FOR THE SALAD

In a bowl, gently toss the rocket, Bosc pear, radish, pecans, red onion, and crumbled goat cheese until combined.
Serve the dressing on the side.

Notes

RECIPE NOTES:
For a fancier look, arrange this salad on a meat plate.

STORAGE/LEFTOVERS:
You can make this salad ahead of time, with a few caveats! Make the vinaigrette first, and store in a mason jar in the fridge. Assemble the salad with everything but the pear, radish, and goat cheese. Store in an airtight container and slice the pear, radish, and goat cheese before serving. Save the dressing separately.

Nutrition