A simple and seasonal arugula pear salad with a creamy yogurt dressing. Toasted pecans and goat cheese add great flavor to the salad!
Ingredients
4cupsarugula
½cuppecans, toasted
2pears, peeled and sliced
4ouncesgoat cheese
Quick Shallot dressing:
½CupGreek Yogurt
1TablespoonDijon mustard
1chopped Shallot
½lemon, juice only
Pinchsugar
Salt and pepper
Instructions
For the dressing, mince shallot very finely and whisk together with other dressing ingredients. Feel free to add a bit more lemon juice to thin the dressing a bit if you want.
Toss greens with a few tablespoons of arugula. Try not to add too much dressing to the greens. They should be lightly coated.
Toast pecans in a 400 degree F. oven for a few minutes until fragrant or in a dry skillet over medium-low heat until toasted.
Divide greens between bowls and top with sliced pears, pecans, and goat cheese. serve extra dressing on the side.