Pear/Apple/Arugula Salad


Prep Time

10 minutes

Prep Notes

This recipe does not really need any measuring.  I put amounts down here to give you and idea, but once you make it, you'll get the idea that you just add some fun ingredients as desired. 

Cooking Time

Yields

4-6

Ingredients

Wash and spin-dry a medium-large bag of arugula (sometimes it’s packaged in a clamshell).  Put in a large salad bowl.  Add 1 thinly sliced Anjou Pear, 1 thinly sliced Jazz Apple, ½ cup blue cheese or goat cheese crumbles, 1/2 cup sunflower seeds (roasted, no salt), 1 carrot thickly grated, and ½ cup dried cranberries.

Toss with a light champagne vinaigrette (below)

Serve immediately.

Note:Do not peel the pear or apple.


Champagne Vinaigrette

2T. champagne vinegar (use a nice quality)

6T. extra virgin olive oil

1t. Dijon mustard

¼ tsp sea salt

1 tsp agave nectar

1/8 tsp freshly ground pepper

Combine all ingredients with a whisk until creamy and emulsified.