- Pear Salad
Meal Tags: Dinner, Lunch, Salad, Side
Dietary Tags: Egg-free, Gluten-free
- 1/2 cup pecans
- 1-2 tbsp butter
- 1 tbsp brown sugar
- 1 large pear, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup goat cheese, crumbled
- 6 cups arugula
Maple Balsamic Vinaigrette
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp mustard
- Salt and pepper to taste
In a frying pan, melt the butter over medium-high heat. Add brown sugar and stir until it’s dissolved. Add pecans and toss until they are evenly coated. Pour nuts on a parchment-lined baking sheet and allow them to cool completely.
In a large bowl, top arugula with pear, candied pecans, cranberries and goat cheese.
In a small bowl, whisk olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper. Dress the salad just before serving.