Side dish

Arugula Pear Salad with Toasted Walnuts and Goat Cheese

Name: Arugula Pear Salad with Toasted Walnuts and Goat Cheese
Total time: 15 min
Yield: 12 servings
Ingredients: 3 Shallots; 6 ounces Goat Cheese; 15 ounces Baby Arugula; ¾ teaspoon Kosher Salt; 6 Pears; 1 ½ cups Walnuts; ¼ cup + ½ tablespoon Apple Cider Vinegar; 1 tablespoon Mustard (Dijon); ⅜ teaspoon Black Pepper; ½ cup + 1 tablespoon Extra-Virgin Olive Oil; 2 tablespoons Honey

Credit: myDinnerPlan

Peppery arugula, sweet sliced pears, crunchy toasted walnuts, and creamy goat cheese tossed in a quick honey-Dijon vinaigrette. It's a fresh fall side that goes with almost any dinner.

15 mins 12 servings

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Ingredients

3 Shallots
6 ounces Goat Cheese
15 ounces Baby Arugula
¾ teaspoon Kosher Salt
6 Pears
1 ½ cups Walnuts
¼ cup + ½ tablespoon Apple Cider Vinegar
1 tablespoon Mustard (Dijon)
⅜ teaspoon Black Pepper
½ cup + 1 tablespoon Extra-Virgin Olive Oil
2 tablespoons Honey

Directions

Heat the oven or toaster oven to 350°F. Spread the walnuts on a small baking sheet and toast 6 to 8 minutes, until fragrant. Let cool, then roughly chop.
In a large salad bowl, whisk the shallot, vinegar, honey, Dijon, salt, and pepper. Let it sit a few minutes to mellow the shallot, then whisk in the olive oil.
Add the arugula and pears to the bowl and toss gently to coat.
Scatter the walnuts and goat cheese over the top and serve right away.