Layered Arugula Salad with Pear Vinaigrette (Magnolia Table)

Name: Layered Arugula Salad with Pear Vinaigrette (Magnolia Table)
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ cup pear vinegar; 2 tablespoons minced shallot; ½ teaspoon kosher salt; 2 teaspoons whole-grain Dijon mustard; ¼ teaspoon freshly ground black pepper; ¼ cup walnut oil; ¼ cup grapeseed oil or mild, extra virgin olive oil; 5 ounces baby arugula (about 5 cups); 2 firm-ripe pears, peeled if desired, cored, and cut into thin wedges; 1 cup pomegranate arils (from about 1 pomegranate); 1 cup Buttered Walnuts; ½ cup coarsely crumbled blue cheese (about 4 ounces)

6 steps

Prep:15min

Updated at: Sun, 15 Oct 2023 18:32:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories716 kcal (36%)

Total Fat63.3 g (90%)

Carbs29.6 g (11%)

Sugars17.8 g (20%)

Protein14.2 g (28%)

Sodium598.3 mg (30%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Pear Vinaigrette

¼ cuppear vinegar

2 tablespoonsshallot

minced

½ teaspoonkosher salt

2 teaspoonswhole-grain dijon mustard

¼ teaspoonfreshly ground black pepper

¼ cupwalnut oil

¼ cupgrapeseed oil

or mild, extra virgin olive oil

Arugula Salad

5 ouncesbaby arugula

2pears

firm-ripe, peeled if desired, cored, and cut into thin wedges

1 cuppomegranate arils

1 cupwalnuts

buttered

½ cupblue cheese

coarsely crumbled

Instructions

Step 1

1. To make the pear vinaigrette: In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes.

Step 2

2. Whisk in the mustard and pepper. Whisking constantly, add the oils in a slow, steady stream. Whisk again just before serving. Store in an airtight container in the refrigerator until needed and for up to 4 days.

Step 3

To make the arugula salad: Spread half of the arugula in a medium glass serving bowl (preferably with straight sides, such as a trifle bowl).

Step 4

4. Arrange half of the pears over the arugula. Sprinkle with half of the pomegranate arils and half of the walnuts.

Step 5

5. Repeat the layers once more. Scatter the blue cheese over the top.

Step 6

6. Just before serving, drizzle a few spoonsful of vinaigrette over the salad, just enough to gloss the arugula, and pass the rest at the table