This is a wonderful and light salad for lunch, or as an accompaniment to a holiday meal. The cranberry pear with blood orange is reminiscent of holliday cranberry sauce, but a freshened up version of this classic side dish.
5 ounces arugula or mixed greens
1 pears, (bartlett, anjou, bosc) sliced
1/4 cup dried cranberries
1/4 cup pecans, (or pine nuts, walnuts, etc)
1 shallot, thinly sliced
3 ounces goat cheese
1 tablespoon orange juice
3 tablespoon Cranberry Pear White Balsamic Vinegar
3 tablespoon Blood Orange Olive Oil
Place the greens in a large salad bowl. In a small bowl, whisk together the orange juice, vinegar and olive oil. Pour over the salad and toss to combine.Top with the pear slices slices, dried cranberries, pecans, shallots and little dabs of goat cheese.
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