The refreshing salad is simple and satisfying, but pine nut-crusted goat cheese and champagne vinaigrette adds a little kick to the dish.
Yield: 4 servings
Difficulty Rating: Easy
Nutritional Highlights: Bell peppers are filled with fiber, antioxidants and vitamin C, and red bell peppers actually contain even more antioxidants than their green, yellow and orange cousins.
Bosc pears are brown-skinned pears with a long neck and curved stem that have a sweet-spiced flavor.
Instructions
To make vinaigrette, whisk vinegar, mustard, salt and pepper. Slowly add oil until emulsified.
Meanwhile, toast nuts in small pan over medium heat until fragrant. Cool and chop.
Divide goat cheese into eight pieces and form into button shape. Roll the outside in toasted pine nuts.
Combine arugula, peppers and dressing in a salad bowl. Add enough dressing to coat the leaves. Make a small mound of arugula in center of the plate. Place goat cheese buttons to the side. Drizzle with honey. Fan pear slices on top and serve.
The beekeepers at this honey farm talk about how far their bees travel, how honey is produced and the health benefits of honey, bee pollen, propolis and royal jelly. Read More
[...] Farm Flavor | Arugula and Pear Salad With Pine Nut-Crusted Goat … [...]
[...] refreshing Arugula and Pear Salad is simple and satisfying, but pine nut-crusted goat cheese adds a little kick to the [...]
[...] Arugula and Pear Salad with Pine-nut Crusted Goat Cheese [...]