Pear Arugula Recipe
Wild Organic Arugula Pecans Red Onions Radish Cranberries Gorgonzola Basil Vinaigrette
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Ingredients
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Salad Base
Basil Vinaigrette
Method
Prepare Salad Base
- 1
Rinse and dry the wild organic arugula thoroughly. Place it into a large salad mixing bowl.
- 2
- 3
Core and thinly slice the ripe pear. Add the slices to the salad bowl.
- 4
Add the dried cranberries, toasted pecans, and crumbled Gorgonzola cheese to the salad mixture.
Make Basil Vinaigrette
- 5
In a blender or food processor, combine fresh basil leaves, white wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
- 6
With the blender running, slowly drizzle in the olive oil until the dressing is emulsified and smooth.
- 7
Taste and adjust the seasoning if needed, adding more salt, pepper, or honey as preferred.
Assemble and Serve
- 8
Drizzle the desired amount of basil vinaigrette over the salad. Toss gently to combine all ingredients evenly.
- 9
Serve immediately as a fresh starter or light main course.
