Whisk together vinegar, honey, and mustard for vinaigrette. Add oil, whisking constantly. Season with salt and black pepper to taste. Set aside.
Recipe
Description
Super easy and super flavorful. That's exactly how we like to eat our fall salads.
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. aged white balsamic vinegar | ||
1 tbsp. Hy-Vee honey | ||
1 tsp. Hy-Vee Dijon mustard | ||
¼ c. Gustare Vita olive oil | ||
Hy-Vee salt, to taste | ||
Hy-Vee ground black pepper, to taste | ||
2 c. arugula | ||
2 c. spinach | ||
2 c. fennel, thinly sliced | ||
¼ c. red onion, chopped | ||
4 Bartlett pears, or Anjou pears, cored and cut into wedges | ||
¼ c. Hy-Vee chopped walnuts, toasted | ||
¼ c. crumbled Roquefort cheese | ||
2 tbsp. pomegranate seeds |
Things To Grab
- Small bowl
- Large bowl
Directions
Toss together arugula, spinach, fennel, and red onion in a bowl. Spread mixture onto a serving platter. Arrange pear wedges, walnuts, and cheese on top. Sprinkle with pomegranate seeds and serve with vinaigrette.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 5mg
- Sodium: 90mg
- Total Carbohydrates: 20g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%