Arugula Salad (gf) (vg) Recipe

Preparation Instructions

1. 1

   Prepare the Poached Pear

   In a saucepan, combine Burgundy wine with sugar and bring to a simmer. Add peeled and cored pears and poach for about 15-20 minutes until tender. Let cool and slice.

2. 2

   Pickle the Red Onions

   In a small bowl, combine thinly sliced red onions with vinegar, water, and sugar. Let sit for at least 30 minutes to pickle.

3. 3

   Prepare Spiced Pecans

   In a skillet, combine pecans with a tablespoon of brown sugar, a pinch of salt, and a sprinkle of cayenne. Toast over medium heat until fragrant, about 5 minutes. Let cool.

4. 4

   Assemble the Salad

   In a large bowl, combine baby arugula, sliced poached pears, pickled red onions, spiced pecans, and blue cheese.

5. 5

   Dress the Salad

   Drizzle with pear vinaigrette and balsamic reduction. Toss gently to combine.

6. 6

   Serve

   Divide the salad into serving bowls and enjoy!