Pear and Arugula Salad with Pomegranate Vinaigrette
By Sur la Table
Images
Serves
Makes 4 servings
Ingredients
- 1 medium shallot, minced
- 1 tablespoon pomegranate juice
- 1 tablespoon apple cider vinegar
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cups arugula, washed and dried
- 2 cups baby spinach leaves, washed and dried
- 2 ripe pears, such as Bartlett, peeled, cored and cut into ¼-inch slices
- 2 tablespoons pomegranate seeds
Procedure
This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.
To prepare the vinaigrette: In a small bowl, use a whisk to combine the shallot, pomegranate juice and vinegar. Slowly drizzle in the oil, while whisking vigorously until emulsified. Taste and season with salt and pepper.
To prepare the salad: In a large bowl, combine the arugula, spinach and pears. Add enough vinaigrette to just cover the salad leaves and toss until well combined.
To serve: Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.
To prepare the vinaigrette: In a small bowl, use a whisk to combine the shallot, pomegranate juice and vinegar. Slowly drizzle in the oil, while whisking vigorously until emulsified. Taste and season with salt and pepper.
To prepare the salad: In a large bowl, combine the arugula, spinach and pears. Add enough vinaigrette to just cover the salad leaves and toss until well combined.
To serve: Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.
Pear and Arugula Salad with Pomegranate Vinaigrette
By Sur la Table
Serves
Makes 4 servings
Ingredients
- 1 medium shallot, minced
- 1 tablespoon pomegranate juice
- 1 tablespoon apple cider vinegar
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cups arugula, washed and dried
- 2 cups baby spinach leaves, washed and dried
- 2 ripe pears, such as Bartlett, peeled, cored and cut into ¼-inch slices
- 2 tablespoons pomegranate seeds
Procedure
This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.
To prepare the vinaigrette: In a small bowl, use a whisk to combine the shallot, pomegranate juice and vinegar. Slowly drizzle in the oil, while whisking vigorously until emulsified. Taste and season with salt and pepper.
To prepare the salad: In a large bowl, combine the arugula, spinach and pears. Add enough vinaigrette to just cover the salad leaves and toss until well combined.
To serve: Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.
To prepare the vinaigrette: In a small bowl, use a whisk to combine the shallot, pomegranate juice and vinegar. Slowly drizzle in the oil, while whisking vigorously until emulsified. Taste and season with salt and pepper.
To prepare the salad: In a large bowl, combine the arugula, spinach and pears. Add enough vinaigrette to just cover the salad leaves and toss until well combined.
To serve: Arrange the dressed leaves between 4 salad plates and sprinkle with pomegranate seeds. Serve immediately.