Arugula Salad With Pear, Almonds, Goat Cheese, And Apricots
Serves 6
Ingredients
3 tablespoons white wine vinegar
1 tablespoon apricot jam
1⁄2 cup dried apricots, chopped into 1⁄4-inch pieces
3 tablespoons extra-virgin olive oil
1 small shallot, minced
1⁄4 small red onion, sliced very thin
Salt and pepper
5 ounces (5 cups) baby arugula
1 pear, halved, cored, and sliced into 1⁄4-inch-thick slices
1⁄3 cup sliced almonds, toasted
3 ounces goat cheese, crumbled (3⁄4 cup)
Instructions
Honey can be substituted for the apricot jam.
- Whisk vinegar and jam in medium microwave-safe bowl; stir in apricots. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until apricots are plump, 30 seconds to 1 minute. Whisk in oil, shallot, onion, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula, pear, and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of almonds and goat cheese. Serve immediately.
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