Winter Salad with Arugula, Pomegranates and Champagne Vinaigrette
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Cook time:
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Serves: 6 servings
- 2 barlett pears sliced
- 8 ounces of arugula
- 2 ounces of Stilton blue cheese shaved
- seeds from ½ a pomegranate
- ⅓ cup of toasted hazelnuts
- ½ cup of olive oil
- 3 tablespoons of champagne vinegar
- 1 tablespoon of honey
- 1 tablespoon of dijon mustard
- 1 tablespoon of minced shallot
- 1 tablespoon of lemon juice
- pinch of salt
- Layer arugula, pears, hazelnuts, seeds, and shaved blue cheese in platter or bowl (reserve a little of the toppings for presentation at the end).
- In mason jar combine oil, vinegar, honey, mustard, shallot, lemon juice and salt. Shake until elmusified.
- Dress salad and toss. Add remaining topping for presentation.
Recipe by Talia Bunting at https://www.taliabunting.com/arugula-winter-salad/
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