Arugula Salad with Poached Pears, Walnuts, Chevre, and a Balsamic Fig Reduction

kripalu.org

Liz Magalhaes

6 cups arugula

1 ripe pear

2 cups water (or 1½ cup water and ½ cup cooking wine)

2 tablespoons agave

¼ cup freshly cracked walnuts

¼ cup chevre or blue cheese (omit for a vegan salad)

Peel the pear, cut in half, and remove the seeds. Combine water (and wine if you choose to) and agave in a saucepan. Bring to a simmer, stirring to distribute agave. Place pear in agave water. Simmer 10 minutes, until pear is tender but not mushy. Allow pear to cool in poaching liquid, then drain.

subheading: Dressing:

⅓ cup balsamic vinegar

2 tablespoons fennel leaf (optional)

¼ cup chopped dried figs

⅓ cup extra-virgin olive oil

1 tablespoon fresh-squeezed orange juice

½ teaspoon salt

Directions at kripalu.org

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