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Poached Pear and Arugula Salad

Course Appetizer
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 appetizer salads

Ingredients

  • 4 cups baby arugula, washed
  • 1/2 small head broccoli (about 6 florets), chopped
  • 1/2 cup pine nuts
  • 1/2 teaspoon olive oil
  • 1/4 cup simple syrup *see note
  • 1 ripe pear
  • 1-2 ounces chevre

Instructions

  1. Place argula in a large bowl and toss with chopped broccoli.

  2. Add pine nuts and olive oil to a skillet over medium-low heat. Toast for 3-5 minutes, watching them carefully and stirring them often. Add to salad bowl.

  3. Slice the pear. Add the simple syrup and the pear to the skillet and cook on medium heat for 5 minutes. Add entire contents of pan to salad bowl.

  4. Toss salad and top with chevre.

Recipe Notes

*To make a simple syrup combine equal parts water and sugar in a pot on medium heat. Stir until sugar is dissolved. We add a bit of orange rind to flavor ours and it makes a nice dressing and poaching syrup.