This is one of my favorite salads ever. The sweetness from the pear slices and pomegranate arils goes perfectly with the peppery arugula and the zip of the apple cider vinegar. You have got to try it! Ingredients Walnut Vinaigrette 1/4 cup apple cider vinegar 1/4 cup walnut oil 1/4 cup extra virgin olive oil […]Pear & Walnut Arugula Salad — the queen bee
When my creativity begins to wane, I try to find something light and enjoyable to read. WordPress contains so much informative and interesting material I sometimes do not know where to begin my search. The topic must pique my interest and offer something useful. Bingo! I am never disappointed when I visit Shandy Brooks’ blog about avant-garde (this is my opinion) food dishes. By no means I am a connoisseur of foods. I can however follow a recipe. The photos of the dishes make my heart pound with envy. She lists in plain English the necessary ingredients and instructions for the preparation of the dish. Next week I have three people coming over to discuss business. I plan to offer them this Pear and Walnut Arugula Salad. What do you think?
So, did you serve the salad? Did it seal the deal?
Personally, I won’t add fruit and nuts to my salad – veggies and meat and cheese only!
Thanks for the reply. According to my guests, they enjoyed the salad. I also served air-fried crispy white fish tenders as an accompaniment. They dipped their tenders into a tangy mango sauce. The guests sipped on either juice or white wine. I honestly do not think that the salad by itself would have sealed the deal. The salad was “an ingredient” in establishing the right mood.