Pomegranate Goat Cheese Candied Pecan Arugula Salad

• Vegetarian
• Gluten free

• Produce

  • 6 oz Arugula, fresh
  • 1 Bosc pear
  • 1/2 tsp Oregano, dry
  • 1/3 cup Pomegranate seeds

• Condiments

  • 2 tsp Honey
  • 1 tbsp Mustard, ground
  • 3 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Salt & pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cups Goat cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 cup of pecans
• 1 tablespoon of sugar
• 6 oz. of fresh arugula
• ⅓ cup of pomegranate seeds
• ½ cups of crumbled goat cheese
• 1 bosc pear, diced
• 1 tablespoon of ground mustard
• 3 tablespoons of white balsamic vinegar
• 4 tablespoons of olive oil
• 2 teaspoons of honey
• ½ teaspoon of dry oregano
• salt & pepper

Directions

• Heat a large non-stick skillet to medium high heat, add pecans and sugar. Stir on occasion.
• Cook for 5-7 minutes, until sugar is melted and crusted on pecans.
• Remove from heat and place candied pecans on plate to cool.
• In a small bowl, combine ground mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine.
• Add fresh arugula, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.
• Serve with White Balsamic Dressing.