© 2020 | http://angiesrecipes.blogspot.com
© 2020 | http://angiesrecipes.blogspot.com
This simple salad has a perfect mix of bitter peppery arugula, creamy, pungent blue cheese and crunchy walnuts dressed in a sweet tangy vinaigrette and nestled in layers of juicy, sweet Conference pears. The star of this Autumn salad is a whole pear that’s been sliced and stacked – a fun way to make salads more exciting and tempting. Devour this salad as a light meal or serve it alongside grilled steak or fatty salmon.
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- Slice each pear horizontally into 4-5 slices depending on the size, retaining the core and stem. Toss the pears with freshly squeeze lime juice to keep them from browning.
- In a bowl or glass jar, mix together olive oil, walnut oil, vinegar, maple syrup / honey, Dijon mustard and minced garlic. Taste and season with salt and pepper.
- Place arugula, toasted walnuts and blue cheese in a salad bowl. Drizzle some prepared dressing over and gently toss to coat.
- Assemble the pears on individual plates, with the arugula salad in between each slice. Drizzle a bit of vinaigrette over the pear and serve.
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com