Layered Arugula Salad with Pear Vinaigrette
(from cokerlj’s recipe box)
From Joanna Gains Magnolia Table cookbook I.
Categories: Salads
Ingredients
- PEAR VINAIGRETTE
- 1/4 cup pear vinegar (couldn't find, used apple cider vinegar)
- 2 tablespoons minced shallot
- 1/2 teaspoon kosher salt
- 2 teaspoons whole-grain Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 cup walnut oil
- 1/4 cup grapeseed oil
- -
- ARUGULA SALAD
- 5 ounces baby arugula (about 5 cups; I used spring greens instead)
- 2 firm ripe pears, peeled if desired, cored, and cut into thin wedges (can substitute apples)
- 1 cup pomegranate arils (I substituted Craisins)
- 1 cup Buttered walnuts (I substituted pecans
- 1/2 cup coarsely crumbled Blue cheese (I substituted fetta cheese.)
- -
- BUTTERED WALNUTS OR PECANS
- 2 tablespoons salted butter
- 1/4 cup lightly packed light brown sugar
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- 1 cup walnut or pecan halves (I used pecans)
Directions
-
PEAR VINAIGRETTE
-
In a medium bowl, whisk together the vinegar, shallot and salt.
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Let sit for 5 minutes.
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Whisk in the mustard and pepper. Whisking constantly, add the oils in a slow, steady stream. Whisk again just before serving.
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Store in an airtight container in the refrigerator until needed and for up to 4 days.
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ARUGULA SALAD
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Spread half of the arugula (or spring greens) in a medium glass serving bowl. (preferably with strait sides, such as a trifle bowl).
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Arrange half of the pears over the arugula, Sprinkle with half of the Pomegranate arils or Craisins and half of the walnuts or pecans.
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Repeat the layers once more. Scatter the blue cheese over the top (or Fetta Cheese).
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Just before serving, drizzle a few spoonsful of vinaigrette over the salad, just enough to floss the greens and pass the rest at the table.
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BUTTERED WALNUTS OR PECANS
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In a small skillet, melt the butter over medium heat. Add the brown sugar and cayenne (if using)and stir until well combined.
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Add the walnuts or pecans and toss to coat. Cook until the nuts are well coated and fragrant, 3-5 minutes, stirring frequently.
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Pour onto a sheet of wax paper and cool to room temp. Crumble the pieces before sprinkling over the salad. Store in an airtight container at room temperature for up to 4 days.