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Pear and Arugula Salad with Pomegranate Vinaigrette

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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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