Pear and Arugula Salad
Serves 2 | with Goat Cheese and Toasted Walnuts
Crunchy, sweet and zingy, this effortless side salad is bursting with flavour and comes together in minutes! Creamy goat cheese and toasted walnuts add a little extra crunch.
Ingredients: Pear • Arugula and spinach mix (arugula, spinach) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Honey.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
113 g
Arugula and Spinach Mix
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Pear
¼ cup
Goat Cheese
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Honey
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pear into 1/4-inch slices.
- Heat a large non-stick pan over medium. When hot, add walnuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To a large bowl, add white wine vinegar, 2 tsp honey and 2 tbsp oil. Season with 1/8 tsp salt and pepper, then whisk to combine.
- To the bowl with dressing, add pears and toss to coat.
- To the bowl with dressing, add arugula and spinach mix and half the walnuts, then toss to coat.
- Divide pear and arugula salad between plates, then top with goat cheese.
- Sprinkle remaining walnuts over top.
