Ingredients
½cuppecans,raw, halves or pieces
5ozbaby arugula
2ozgoat cheese,about ½ cup, or feta, crumbled
1bartlett pear,large, ripe, thinly sliced
1honeycrisp apple,or Gala, thinly sliced
arils,(from 1 pomegranate)
¼cupextra-virgin olive oil
1tbspapple cider vinegar,to taste
1tbspdijon mustard
1tbspmaple syrup,or honey
1tspfresh ginger,finely grated
¼tspfine sea salt
10twistsfreshly ground black pepper
Preparation
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often until they’re fragrant and starting to turn golden on the edges for about 4 to 5 minutes.
Remove the pecans from the heat and roughly chop them. Set aside.
Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula.
Fan out your slices of pear and apple and arrange them across the salad in the sections. Sprinkle all over with fresh pomegranate arils.
Combine all of the ingredients and whisk until blended. Taste, and add another teaspoon of vinegar if desired.
Wait to dress the salad until ready to serve.
When ready, drizzle the ginger dressing lightly all over the salad. Serve promptly.
