Ingredients
Salad
4 cups baby spinach
2 cups arugula
1 pear, thinly sliced
½ cup goat cheese, crumbled
½ cup toasted pecans
Cranberry Pear Vinaigrette
3 Tbsp Buona Cucina Cranberry Pear White Balsamic Vinegar
6 Tbsp Buona Cucina Extra Virgin Olive Oil of your choice
1 tsp Dijon mustard
1 tsp honey
Salt and pepper, to taste
Directions
In a small bowl, whisk together the Buona Cucina Cranberry Pear White Balsamic Vinegar, Buona Cucina Premium Extra Virgin Olive Oil, Dijon mustard, honey, salt, and pepper until well combined.
Place the spinach and arugula in a large serving bowl.
Add the sliced pear, goat cheese, and toasted pecans.
Drizzle with the vinaigrette just before serving.
Toss gently to coat and serve immediately. Chef Tip For the best flavor, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
Yield
4–6 servings
Recipe by Chef Lisa Heidelberg