Arugula Pear Salad With Goat Cheese вђ Art Of Natural Living To toast walnuts: preheat oven to 350 degrees. lay the nuts on a rimmed baking sheet and place in the oven. bake 10 12 minutes, until the nuts are light golden brown. if you don’t have a small food processor (or a blender) whisk the ingredients in a bowl, adding the oil last in a steady stream while you whisk. 1 4 cup extra virgin olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon honey. 1 2 teaspoon chopped thyme. salt and freshly ground pepper. 5 ounces baby arugula.
Arugula Pear Salad With Goat Cheese Legally Healthy Blonde Whisk vigorously until the oil in fully emulsified with the other liquids. in a large mixing bowl (not the serving bowl), add arugula and shallots with about half of the dressing. toss to combine with hands or tongs. sprinkle in some of the crumbled goat cheese and gently combine again. Prep the pear: wash it and slice into big pieces. then, cut those big chunks into thin slices. finally, cut thin slices into smaller pieces. add the pear to the salad bowl. add in goat cheese (or feta) to taste. toss in the walnuts (or pecans) as well. pour 1 4 cup of olive oil into a glass measuring cup. For the salad. in a small bowl, stir together the pear and lemon juice until the pear is well coated– this will help prevent it from browning. add the arugula to a large bowl and drizzle over ⅓ of the dressing. toss to combine. add the pear, pecans, and pomegranate seeds to the arugula and toss to combine. Instructions. in a large mixing bowl whisk together the olive oil, lemon and red wine vinegar. put the arugula in the bowl with the dressing and gently toss it. divide the arugula onto two plates. layer the pears on top and then sprinkle the salad with the pomegranate arils, goat cheese, and spiced pecans. serve immediately.
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