Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette Food

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS

Steps:

• Combine all ingredients in a blender or mini food processor until very smooth.
• Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
• Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• Vinaigrette Dressing:.
• In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
• Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
• Salad:.
• Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
• Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
• Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
• Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
• Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

POMEGRANATE, ARUGULA SALAD

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

ASPARAGUS AND GOAT CHEESE SALAD

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
• Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

ARUGULA SALAD WITH, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE

Steps:

• Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
• Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

ARUGULA, PEAR AND PARMESAN SALAD

Steps:

• Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
• Combine the nut oil with the pears. Add the arugula leaves and toss.
• Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
• You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

ARUGULA AND GOAT CHEESE SALAD

Steps:

• Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
• Place Arugula in a large bowl and toss with the dressing.
• Divide between 4 plates.
• Sprinkle grapes, cheese, cper & hemp heart over the arugula.
• Serve.

PEAR AND GOAT CHEESE SALAD

Steps:

• In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
• Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.