Traverse City Record-Eagle


November 15, 2012

Thanksgiving an opportunity to showcase classics


Arugula Pear Salad

1 T. butter

½ t. ground cinnamon

3 large pears, cored and sliced

½ c. dried cranberries

½ c. sliced dried apricots

½ c. pomegranate juice

2 T. red wine vinegar

2 T. sugar

1 T. Dijon mustard

½ t. salt

½ t. ground black pepper

Pinch of ground allspice

¼ c. olive oil

10-oz. container baby arugula

4 oz. soft goat cheese, crumbled

In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.

In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.

In a large bowl, arrange the arugula. Top the greens with the sauteed pear mixture, then the crumbled goat cheese. Serve the vinaigrette on the side. Makes 10 servings.

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