Cranberry pear blood orange arugala
For this recipe you will need the following:
5 ounces arugula or mixed greens
1 pear, (bartlett, anjou, bosc) sliced
1/4 cup dried cranberries
1/4 cup pecans, (or pine nuts, walnuts, etc)
1 shallot, thinly sliced
3 ounces goat cheese or (blue cheese of your choice.)
1 tablespoon orange juice
3 tablespoon Cranberry Pear White Balsamic Vinegar
3 tablespoon Blood Orange Olive Oil
Directions:
Place the greens in a large salad bowl.
In a small bowl, whisk together the orange juice, vinegar and olive oil.
Pour over the salad and toss to combine.
Top with the pear slices slices, dried cranberries, pecans, shallots and little dabs of goat cheese.
For this recipe…
This versatile Cranberry-Pear White Balsamic is clean and tart with a lovely deep blush of cranberry and crisp-fruity notes of pear. It has an amazingly complex bouquet that shines in a multitude of culinary applications. Use to dress fruit or vegetable salads, as a marinade, a glaze for poultry, with sparkling water for a refreshing, fruity spritzer, or even in mixed drinks!
Contains no artificial flavours, additives, colour, preservatives or refined sugar.