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




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.