August 2011 Issue
This salad is a great side dish when pear trees are bearing ripe fruit.
Combining the tanginess of goat cheese and arugula with the sweetness of fresh pears and dried figs, this salad recipe from Wayward Seed Farm in Marysville is an Ohio Magazine
ARUGULA SALAD WITH PEAR, GOAT CHEESE AND DIJON VINAIGRETTE
Recipe courtesy of Wayward Seed Farm | Serves 4
2 bunches arugula (or other lettuce), washed and dried, stems trimmed
1 ripe pear, thinly sliced
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper
5 ounces goat cheese, crumbled
1/2 cup dried figs, coarsely chopped*
Wash, dry and trim the lettuce. Slice the pear and gently toss with the lemon juice to prevent browning. Prepare the vinaigrette by whisking the Dijon mustard and the vinegar together until combined. Slowly stream in oil while whisking. Season with salt and pepper to taste.
Lightly toss arugula with dressing. Top with goat cheese, pears and chopped figs.
*Can substitute raisins or any other dried fruit that you have on hand.