Pear, Manchego and Arugula Salad
Pear, Manchego and Arugula Salad recipe with homemade pear vinaigrette is so delicious. A great side to any nice meal.
Servings: 4 servings
Ingredients
Pear Vinaigrette
- 1 large firm but ripe pear peeled and chopped
- 1 small garlic clove optional
- 1 tbsp mustard preferably Dijon
- ½ fresh squeezed lemon juice
- 2 tbsp apple cider vinegar
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup olive oil
Salad
- 4 cups Arugula or mixed greens
- 1 Pear sliced
- ¼ cup pomegranate arils
- 2 tbsp cranberries fresh or dried
- 4 ounces manchego cheese, sliced
- Nuts – either roasted almonds, pecans or walnuts
Instructions
Pear Vinaigrette
- Chop the pears into pieces and add them in a blender with the lemon juice or vinegar.
- Blend it into puree, add salt and pepper. With the blender running, if possible, drizzle in the oil until you have emulsified dressing.
- The leftover dressing can be refrigerated in an airtight container for up to a week. Mix well before using it.
Salad
- Take all the ingredients of the salad other than the cheese in a mixing bowl and add the 2 tbsp of dressing and toss it. Taste if you need more dressing. Add the cheese. Serve it immediately.
Notes
You can adjust oil, vinegar to your preference.
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