Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots
A surprise ingredient guarantees salads that are lively but not harsh.
Keywords
- Side Dishes
- Vegetables
- Cheese
- Fruit
- Vegetarian
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Microwave
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 tablespoon apricot jam
- 3 tablespoons white wine vinegar
- 1/2 cup dried apricots, chopped into 1/4-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, very finely minced (about 1 tablespoon)
- 1/4 small red onion, sliced very thin (about 1/4 cup)
- Table salt
- ground black pepper
- 5 ounces baby arugula (about 8 cups)
- 1 ripe pear, halved, cored, and sliced into 1/4-inch thick slices
- 1/3 cup sliced almonds, toasted
- 3 ounces goat cheese, crumbled
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