Pear Arugula Salad with Balsamic Vinaigrette (Print Version)

# Ingredients:

→ Balsamic Vinaigrette

01 - Extra virgin olive oil (⅓ cup)
02 - Balsamic vinegar (3 tablespoons)
03 - Dijon mustard (1 tablespoon)
04 - Garlic clove (1, grated or minced)
05 - Fine sea salt (¼ teaspoon)
06 - Black pepper (⅛ teaspoon, freshly ground)

→ Salad Base

07 - Arugula (5 ounces)
08 - Red onion (½ small, thinly sliced)
09 - Pears (3, any variety)

→ Toppings

10 - Goat cheese (4-5 ounces)
11 - Dried cranberries (1 cup)
12 - Pecans (½ cup, toasted and cooled)

# Instructions:

01 - Optional: Soak sliced onions in ice water for 10 minutes to mellow flavor, then drain and dry
02 - Combine all vinaigrette ingredients in mason jar and shake well
03 - Layer arugula in large serving bowl, top with pears and onions
04 - Sprinkle with goat cheese, cranberries, and pecans
05 - Shake dressing again and drizzle over salad just before serving

# Notes:

01 - Can substitute apples for pears
02 - Can use pomegranate seeds instead of cranberries
03 - Can vary nuts (walnuts, pine nuts, almonds)
04 - Can substitute different cheeses (parmesan, gorgonzola, feta)

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