Pomegranate & Pear Green Salad with Ginger Dressing
½ cup raw pecans (halves or pieces)
5 ounces baby arugula
2 ounces (about ½ cup) goat cheese, crumbled
1 large ripe Bartlett pear, thinly sliced
1 Honeycrisp or Gala apple, thinly sliced
Arils from 1 pomegranate
¼ cup extra-virgin olive oil
1 Tbsp apple cider vinegar, to taste
1 Tbsp Dijon mustard
1 Tbsp maple syrup or honey
1 tsp finely grated fresh ginger
¼ tsp fine sea salt
about 10 twists of freshly ground pepper
1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4-5 minutes. Remove the pecans from the heat and roughly chop them. Set aside.
2. Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections. Sprinkle all over with fresh pomegranate seeds.
3. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the dressing lightly all over the salad. You may not need all of the dressing. Serve promptly.