Arugula Salad with Roasted Red Pears & Peppered Goat Cheese
Featuring: Prickly Pear Balsamic
- ¼ cup red wine vinegar
- 3 Tablespoons Prickly Pear Balsamic Vinegar
- ½ cup Tuscan Olive Oil plus 2 Tbsp for roasting pear slices
- Salt and Pepper
- 1 package arugula
- 4 ounces peppered goat cheese, crumbled
- ½ cup toasted pecans
- 2 red-skinned pears, cored and sliced
Preheat oven to 350.
Whisk together both vinegars in a small bowl. Continue whisking while slowly adding ½ cup Tuscan Olive Oil. Season to taste with salt and pepper.
Toss pear slices with the additional 2 Tbsp Tuscan Olive Oil, salt and pepper and roast in a 350 oven for 15 minutes.
Lightly dress arugula with dressing. Arrange goat cheese, pecans and the roasted pears over arugula. Toss gently. Add more vinaigrette if needed.