Arugula, Pear, and Goat Cheese Salad with Pomegranate Vinaigrette - GLOBAL GARDENS
Winner from the Food52 blog. It's easier to make than you think! Yields: 6 servings Ingredients Vinaigrette: 1 large shallot, thinly sliced 1 T. pomegranate mol
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Cooking tools:
- Mixing bowl
- Whisk
- Salad tongs
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1 large shallot, thinly sliced
- 1 T. pomegranate molasses (you can find it at the Co-op)
- 2 T. sherry or apple cider vinegar
- 1/2 t. black pepper
- 1/3 c. extra virgin olive oil
- 4 cups arugula, lightly packed
- 4 cups romaine (you can just use arugula)
- 2 ripe pears, cored and cut into 1/2" cubes
- 1/3 cup pomegranate seeds
- 3 ounces fresh goat cheese of feta, crumbled
- 1/4 cup pistachios, toasted and coarsely chopped
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