June 2014 Issue
Reader Favorite: Arugula Salad with Pear, Goat Cheese and Dijon Vinaigrette
This reader-favorite recipe is a great side dish when pear trees are bearing ripe fruit.
Combining the tanginess of goat cheese and arugula with the sweetness of
fresh pears and dried figs, this salad recipe from Wayward Seed Farm in
Marysville is an Ohio Magazine
ARUGULA SALAD WITH PEAR, GOAT CHEESE AND DIJON VINAIGRETTE
Recipe courtesy of Wayward Seed Farm | Serves 4
2 bunches arugula (or other lettuce), washed and dried, stems trimmed
1 ripe pear, thinly sliced
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper
5 ounces goat cheese, crumbled
1/2 cup dried figs, coarsely chopped*
Wash, dry and trim the lettuce. Slice the pear and gently toss with the
lemon juice to prevent browning. Prepare the vinaigrette by whisking the
Dijon mustard and the vinegar together until combined. Slowly stream in
oil while whisking. Season with salt and pepper to taste.
Lightly toss arugula with dressing. Top with goat cheese, pears and chopped figs.
*Can substitute raisins or any other dried fruit that you have on hand.