Wednesday, October 20, 2010

INGREDIENTS
1 large bunch arugula, washed, dried, and trimmed
1 ripe bartlett pear, cored and diced
Lemon juice
4 ounces crumbled blue cheese
1/4 cup chopped pecans, toasted

Dressing:
2 tablespoons vinegar
1/4 cup apricot jam
1/3 cup extra-virgin olive oil,
Salt and pepper to taste

DIRECTIONS
Place arugula leaves in a salad bowl. Squeeze a little lemon juice over pear chunks to prevent browning, and arrange them on top of the greens. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste. Sprinkle with toasted pecans, and serve.

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