Pear Salad with Dijon Vinaigrette
Ingredients
The salad
-
3–4
pieces
ripe USA Pears
-
1
tsp
cinnamon
-
1
tsp
butter
-
1
5oz bag
arugula
-
1
cup
cooked farro
-
6
slices
prosciutto
-
½
cup
crumbled goat cheese
-
½
cup
dried cranberries
The dressing
-
2
tbsp
dijon mustard
-
½
cup
olive oil
-
2
tbsp
red wine vinegar
-
¼
tsp
salt
Instructions
- Wash and dry the pears, then slice them into ½ inch thick pieces.
- In a sauté pan, heat the butter.
- Add the pear slices, then sprinkle with cinnamon and stir to coat.
- Sauté for 3 minutes on each side, stirring occasionally.
- Remove from heat and let the pears stand.
- While the pears cool, whisk together the dressing ingredients and set aside.
- Pour the arugula into a large bowl.
- Top with farro, prosciutto, goat cheese, dried cranberries, and sautéed pears.
- Drizzle the dressing over the salad and toss to coat.
- Serve immediately.
- Store leftovers in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
10–12
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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