Arugula Salad With Pears, Almonds, Goat Cheese, And Dried Apricots


1 tablespoon Apricot jam
3 tablespoons White wine vinegar
1/2 cup Dried apricots , chopped into 1/4-inch pieces
3 tablespoons Extra-virgin olive oil
1 Small shallot , very finely minced (about 1 tablespoon)
1/4 Small red onion , sliced very thin (about 1/4 cup)
Table salt and ground black pepper
5 ounces Baby arugula (about 8 cups)
1 Ripe pear , halved, cored, and sliced into 1/4-inch thick slices
1/3 cup Sliced almonds , toasted
3 ounces Goat cheese , crumbled


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