Pear and Arugula Salad with Pomegranate Vinaigrette

Pear and Arugula Salad with Pomegranate Vinaigrette

Pear and Arugula Salad with Pomegranate Vinaigrette

By Tested and perfected in the Sur la Table kitchen

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.