Makes 4 servings
A fresh and tasty arugula salad with roasted pears seasoned with sweet brown sugar and tangy lemon juice in a smooth vanilla vinaigrette. Creamy goat cheese and dried raisins bring balance, while toasted sunflower seeds add texture and crunch. It’s quick and easy to prepare, and super flavorful. Perfect for a crisp fall day.
CONTAINS:
dairy & sulphites
Ingredients
Vanilla Vinaigrette
Wesson Vegetable Oil 2 tbsp.
Vanilla Extract 1 tsp.
White Wine Vinegar 1/2 tbsp.
Honey 1 tsp.
Kosher Salt 1/2 tsp.
Black Pepper, Ground 1/2 tsp.
Pear/Seasoning
Wesson Vegetable Oil 2 tsp.
Pear, medium sized, cut into ½ inch wedges 1 pear.
Star Anise, ground 1 pinch.
Brown Sugar 2 tbsp.
Lemon Juice 1 tbsp.
.
Arugula 5 cups.
Goat Cheese 1/4 cup.
Sunflower Seeds, toasted 3 tbsp.
Raisins, dried 3 tbsp.
Method
Vanilla Vinaigrette
In a large mixing bowl, whisk together vanilla, white wine vinegar and honey, until honey is dissolved.
While continually whisking, add Wesson Vegetable Oil in a slow, steady stream.
Season with salt and pepper.
Cover and set aside.
Pear/Seasoning
Pre-heat oven to 350°F/180°C.
In a small bowl, whisk together oil, star anise, brown sugar, and lemon juice. Add pear wedges and toss until evenly coated.
Transfer to a parchment-lined baking sheet, skin side down, with wedge facing up.
Roast for 15 minutes, until edges are caramelized, golden brown. Remove roasted pears from oven and allow to cool for 10-15 minutes.
Assembly Method
In a bowl, toss together arugula, dressing and roasted pears. Garnish with raisins, crumbled goat cheese and toasted sunflower seeds.
Remix
Substitute arugula for red and green lettuce mix, or romaine
Pairs perfectly with walnuts or pistachios
Substitute goat cheese for feta or parmesan
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