Pear Cranberry Arugula Salad
serves 3-4
for the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 heaping tablespoon cranberry sauce
- 1 teaspoon agave syrup (or more to taste)
- kosher salt & pepper
for the salad:
- 1 Bosc pear, chopped
- 1 teaspoon lemon juice
- 8 cups arugula
- 1/3 cup fried onions
- 1/3 cup roasted pistachios
- 1/3 cup dried cranberries
- 1/3 cup goat cheese, crumbled
- kosher salt & freshly ground pepper
To make dressing:
Combine ingredients in a jar. Season with salt & pepper. Close jar with lid and shake until dressing is emulsified. Set aside.
To make salad:
In a small bowl, toss pears with lemon juice. Evenly stir and set aside. In a large bowl, toss arugula, fried onions, pistachios, dried cranberries and pears with dressing. Add crumbled goat cheese to the top and gently toss until well combined. Season with salt & pepper and serve immediately.