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Arugula and Pear Salad with Maple Vinaigrette

Photo: Sang An
Yield Makes 4 servings

Ingredients

  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 cups arugula leaves
  • 1 pear, unpeeled, thinly sliced
  • 1/2 cup (3 ounces) blue cheese, crumbled

Nutrition Information

  • calcium 185.47 mg
  • calories 183.58
  • caloriesfromfat 65 %
  • carbohydrate 11.91 g
  • cholesterol 15.95 mg
  • fat 13.3 g
  • fiber 1.96 g
  • iron 0.88 mg
  • protein 5.83 mg
  • satfat 4.92 g
  • sodium 410.06 mg

How to Make It

  1. In a small bowl, whisk together the maple syrup, mustard, vinegar, salt, and pepper. Whisking constantly, slowly add the oil; set aside.

    Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette.

    Tip: For a warm salad, heat the vinaigrette in a small saucepan over medium heat for 1 minute, and substitute spinach for the arugula.