The most refreshing salad!
Adapted Recipe from Magnolia Table by Joanna Gaines
1/4 cup apple cider vinegar
2 tbsp minced shallot
1/2 tsp salt
2 tsp whole-grain Dijon mustard
1/4 tsp pepper
1/2 cup extra virgin olive oil
5 ounces baby arugula
2 firm ripe pears, peeled if desired, cored, and cut into thin wedges
1 cup pomegranate arils -- from about 1 pomegranate (optional substitute: cranberries)
1 cup walnuts
1/2 cup coarsely crumbled blue cheese (optional substitute: feta or goat cheese)
Optional: 1 lb grilled chicken
To Make the Vinaigrette:
In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes.
Whisk in the mustard and pepper. Let sit for 5 minutes.
To Make the Salad:
Spread half of the arugula in a medium glass serving bowl.
Place half of the pears, pomegranate, and walnuts on top.
Repeat the layers once ore. Scatter the cheese over the top.
Serve vinaigrette on the side.
**NOTE: Nutrition breakdown includes the 1 lb of grilled chicken.