Pomegranate & Pear Green Salad with Prickly Pear Dressing
Featuring: Prickly Pear Balsamic and Tuscan Herb Extra Virgin Olive Oil
Ingredients:
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½ cup raw pecans
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5 ounces baby arugula
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2 ounces (about ½ cup) goat cheese or feta, crumbled
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1 large ripe pear, thinly sliced
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1 Honeycrisp or Gala apple, thinly sliced
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Arils from 1 pomegranate
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¼ teaspoon fine sea salt
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¼ teaspoon freshly ground black pepper
Instructions:
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them then set aside.
Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections. Sprinkle all over with fresh pomegranate arils.
To prepare the dressing, combine Prickly Pear Balsamic Vinegar, Tuscan Herb extra-virgin olive oil, salt, and pepper. When you’re ready, drizzle the dressing lightly all over the salad, serve promptly.
Enjoy!