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Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette
Ingredients
  • subheading: Vinaigrette:
  • 1 large shallot, halved and thinly sliced
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons sherry or apple cider vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepepr
  • ⅓ cup extra virgin olive oil
  • subheading: For the salad:
  • 4 cups arugula, lightly packed
  • 4 cups romaine, torn into bite-sized pieces
  • 2 ripe pears, cored and cut into ½" cubes
  • ⅓ cup pomegranate seeds
  • 3 ounces fresh goat cheese or feta, crumbled
  • ¼ cup pistachios, toasted and coarsely chopped
Steps
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