Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette

4.9(19)

by Rachael Ray·published 2016-11-18

Appetizer

Servings

4 servings

Total time

—

Calories / serving

481 kcal

Ingredients (9)

serves

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)arugula
1 head bibb lettuce, tornlettuce
1 ripe pear, thinly slicedpear
1/2 lemon, juicedlemon
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegarwhite-wine-vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)apricot
1/3 cup extra-virgin olive oil, eyeball the amountolive-oil
Salt and freshly ground black peppersalt-and-pepper

Instructions (1 steps)

01Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

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Not rich — missing servings, total time, or calories.