- 1 small shallot, minced
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- 1/2 cup extra-virgin olive oil
- 10 to 12 cups baby arugula (about 10 ounces)
- 1 cup pomegranate seeds (from 1 pomegranate)
- 1/2 cup toasted pecans, chopped
- 1 cup crumbled goat cheese
This salad is a lively blend of sharp arugula, tangy goat cheese, mellow pecans and tart pomegranates. If you can't find arugula. substitute any salad green.
1. In a glass measuring cup, whisk shallot, vinegar, mustard, salt and pepper until combined. Slowly pour oil in a stream until blended.
2. In a large serving bowl, combine arugula, pomegranate seeds and pecans. Add dressing, toss to coat. Top salad with cheese, toss once. TIP: Extra virgin olive oil, which comes from the first cold pressing of the olives, has a stronger, purer flavor than virgin olive oil. Since it is more expensive, most cooks prefer to use it only for salad and other uncooked dishes. Virgin olive oil is better for sauteing.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."