Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots
By America's Test KitchenPublished on March 25, 2011
Time
40 minutes
Yield
Serves 6
Ingredients
1 tablespoon apricot jam 3 tablespoons white wine vinegar ½ cup dried apricots, chopped into ¼-inch pieces3 tablespoons extra-virgin olive oil 1 small shallot, very finely minced (about 1 tablespoon)¼ small red onion, sliced very thin (about ¼ cup)Table salt and ground black pepper 5 ounces baby arugula (about 8 cups)1 ripe pear, halved, cored, and sliced into ¼-inch thick slices⅓ cup sliced almonds, toasted3 ounces goat cheese, crumbled
Instructions
- Whisk jam and vinegar in medium microwave-safe bowl; stir in apricots. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until apricots are plump, 30 seconds to 1 minute. Whisk in oil, shallot, onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula, pear, and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of almonds and goat cheese. Serve immediately.
Time
40 minutesYield
Serves 6Ingredients
1 tablespoon apricot jam
3 tablespoons white wine vinegar
½ cup dried apricots, chopped into ¼-inch pieces
3 tablespoons extra-virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
¼ small red onion, sliced very thin (about ¼ cup)
Table salt and ground black pepper
5 ounces baby arugula (about 8 cups)
1 ripe pear, halved, cored, and sliced into ¼-inch thick slices
⅓ cup sliced almonds, toasted
3 ounces goat cheese, crumbled
Ingredients
1 tablespoon apricot jam
3 tablespoons white wine vinegar
½ cup dried apricots, chopped into ¼-inch pieces
3 tablespoons extra-virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
¼ small red onion, sliced very thin (about ¼ cup)
Table salt and ground black pepper
5 ounces baby arugula (about 8 cups)
1 ripe pear, halved, cored, and sliced into ¼-inch thick slices
⅓ cup sliced almonds, toasted
3 ounces goat cheese, crumbled
Ingredients
1 tablespoon apricot jam
3 tablespoons white wine vinegar
½ cup dried apricots, chopped into ¼-inch pieces
3 tablespoons extra-virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
¼ small red onion, sliced very thin (about ¼ cup)
Table salt and ground black pepper
5 ounces baby arugula (about 8 cups)
1 ripe pear, halved, cored, and sliced into ¼-inch thick slices
⅓ cup sliced almonds, toasted
3 ounces goat cheese, crumbled
Why This Recipe Works
For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to the sharp, peppery arugula. They also liked salads with crunchy elements. As for the dressing for our arugula salad recipe, a vinaigrette made with mustard was too spicy to pair with the arugula; our surprise solution was to add a spoonful of jam, which added fruity sweetness, pulling the flavors of the salad right in line.
Instructions
- Whisk jam and vinegar in medium microwave-safe bowl; stir in apricots. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until apricots are plump, 30 seconds to 1 minute. Whisk in oil, shallot, onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula, pear, and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of almonds and goat cheese. Serve immediately.
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