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Recipe: Arugula pear salad with pomegranate vinaigrette and goat cheese

Published: Wednesday, Dec. 12, 2012 - 12:00 am | Page 6D

Prep time: 15 minutes

Cook time: 6 minutes

Serves 10

Recipe from the Associated Press.

INGREDIENTS For pears:

1 tablespoon butter

1/2 teaspoon ground cinnamon

3 large pears, cored and sliced

1/2 cup sliced dried apricots

For vinaigrette:

1/2 cup pomegranate juice

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pinch of ground allspice

1/4 cup olive oil

For salad:

One 10-ounce container baby arugula

4 ounces soft goat cheese, crumbled

1/2 cup pomegranate seeds

INSTRUCTIONS

In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and sauté until they are softened, about 5 minutes. Add the apricots, then cook for another minute. Set aside off the heat.

In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.

In a large bowl, arrange the arugula. Top the greens with the sautéed pear mixture, then the crumbled goat cheese and pomegranate seeds. Serve the vinaigrette on the side.

Per serving: 190 calories; 90 calories from fat (47 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 4 g fiber; 18 g sugar; 3 g protein; 180 mg sodium.

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