Tito’s vodka & house-made harissa bloody mary mix with bacon, bourbon jalapeños, Sink pickles, pepperoncini, and green olive

HARISSA BLOODY MARY

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup

Preheat the oven to 400°F (200°C). Cut the pears in half, remove the seeds, and place them cut-side up on a baking sheet.

Prepare the Pears

Roast the pears in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

Roast the Pears

In a skillet over medium heat, toast the pecans for about 5-7 minutes, stirring frequently, until fragrant. Season with black pepper to taste.

Prepare the Pecans

In a small bowl, whisk together the pomegranate syrup, olive oil, salt, and pepper to taste. Adjust the seasoning as needed.

Make the Vinaigrette

In a large bowl, combine the arugula, roasted pears, toasted pecans, and shaved Parmesan. Drizzle with the vinaigrette and toss gently to combine.

Assemble the Salad

Serve immediately, garnished with extra Parmesan if desired.

Serve

Arugula

Pears

Pecans

Parmesan Cheese

Pomegranate Syrup

Roasted Pear Salad

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Goulash

Make Roasted Pear Salad Recipe in just 45m. Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup

Roasted Pear Salad Recipe

Ingredients

Salad Ingredients

Method

Preparation Steps