ARUGULA SALAD WITH PEARS, POMEGRANATE SEEDS AND GOAT CHEESE   (Thanksgiving with the Claysen’s prepared by Alex and David)                  by CHEF  DAN:                                                                        

Serves 6

 

VINAIGRETTE:

1 large shallot, finely slivered

1/4-cup olive oil

1/4-cup fresh lemon juice

2 tablespoon honey

1/2-teaspoon sea salt

1/4-teaspoon freshly ground black pepper

 

SALAD:

2 oranges

4 cups arugula

4 cups romaine torn into bite size pieces

1/2-cup pomegranate seeds

2 ripe pears, cored and cut into ½-inch cubes

3 ounces soft fresh goat cheese or feta crumbled

1/4-cup toasted pine nuts

 

DIRECTIONS:

 

1.    Wisk the first 6 ingredients in a bowl to blend.

2.     Let stand at room temperature until salad is assembled.

3.    Cut off peel and white pith from oranges.

4.    Cut oranges into 1/4-to-1/2-inch-thick rounds.

5.    Cut each round into quarters, transfer orange pieces to a bowl.

6.    Add remaining ingredients and toss to combine.

7.    Gently toss salad width salad tongs, coating the ingredients well with the vinaigrette

8.    Top with toasted pine nuts.

 

ENJOY DAN:                 BON-APPETITE!!