Ingredients for Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette
- 1 tablespoon finely chopped shallot
- 2 tablespoons pomegranate molasses
- Sherry Wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 5 ounces arugula
- 2 cups chopped romaine lettuce
- 1 ripe pear, thinly sliced
- 1/4 cup pomegranate seeds
- 4 ounces fresh goat cheese, crumbled
- 1/4 cup shelled pistachios
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette
- **Vinaigrette:**
- In a small bowl, whisk together 1 tablespoon finely chopped shallot, 2 tablespoons pomegranate molasses, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until salt dissolves.
- Whisk in 1/4 cup extra virgin olive oil. Set aside at room temperature.
- **Salad:**
- In a large bowl, combine 5 ounces arugula, 2 cups chopped romaine lettuce, 1 ripe pear, thinly sliced, and 1/4 cup pomegranate seeds.
- Crumble 2 ounces goat cheese over the salad.
- Whisk the vinaigrette again, then add all but 2 tablespoons to the bowl.
- Gently toss the salad with your hands or tongs to coat evenly.
- Add more vinaigrette if needed, 1 tablespoon at a time, until desired consistency is reached.
- Crumble the remaining 2 ounces goat cheese over the salad. Sprinkle with remaining pomegranate seeds and 1/4 cup shelled pistachios.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
41g
Fat
24g
Carbs
6g
