Ingredients:

  • 5 oz baby arugula
  • 2 medium ripe pears, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 1/2 cup walnut halves
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. Place the walnut halves in a small skillet over medium heat. Toast for 3–5 minutes, shaking the pan frequently, until they smell nutty and look golden brown. Immediately remove them from the pan.
  2. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar. Shake vigorously for 30 seconds until the mixture is thick and opaque.
  3. Thinly slice the pears into uniform wedges. Gently pat the arugula dry.
  4. Place the arugula in a large bowl. Scatter the pear slices and pomegranate seeds across the top. Sprinkle with the crumbled feta and toasted walnuts.
  5. Drizzle the dressing over the salad just before serving and toss very gently to avoid bruising the fruit.