Arugula Pear Salad with Toasted Walnuts and Goat Cheese
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
6 servings
Ingredients
- 1 ½ Shallot
- 3 ounces Goat Cheese
- 7 ½ ounces Baby Arugula
- ⅜ teaspoon Kosher Salt
- 3 Pears
- ¾ cup Walnuts
- 2 ¼ tablespoons Apple Cider Vinegar
- 1 ½ teaspoons Mustard (Dijon)
- ¼ teaspoon Black Pepper
- ¼ cup + ½ tablespoon Extra-Virgin Olive Oil
- 1 tablespoon 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.
