Ingredients:

  • 6 oz (170g) baby arugula
  • 2 medium (300g) ripe pears, thinly sliced
  • 1 cup (150g) pomegranate arils
  • 4 oz (113g) goat cheese, crumbled
  • ½ cup (60g) candied pecans or walnuts
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) pomegranate molasses or maple syrup
  • 1 tsp (5ml) Dijon mustard
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Combine the olive oil, balsamic vinegar, pomegranate molasses, Dijon mustard, salt, and pepper in a jar. Shake vigorously for 30 seconds until the mixture is thick and cohesive.
  2. Wash and spin the arugula until completely dry. Place the greens in a large bowl and toss with half of the dressing to lightly coat.
  3. Layer the sliced pears and pomegranate arils over the greens. Gently sprinkle the crumbled goat cheese and candied pecans on top. Drizzle the remaining dressing over the toppings and serve immediately.