Pear Salad Balsamic Dressing (Print Version)

# Ingredients:

→ Vinaigrette Mix

01 - ⅓ cup of top-quality olive oil
02 - 3 tablespoons of tangy balsamic vinegar
03 - 1 tablespoon of smooth Dijon mustard
04 - 1 clove of garlic, grated or finely chopped
05 - ¼ teaspoon of fine sea salt
06 - ⅛ teaspoon of freshly ground black pepper

→ Base Greens

07 - 5 ounces of fresh arugula
08 - ½ a small red onion, sliced thin
09 - 3 ripe pears, any type you like

→ Extra Bits

10 - 4 to 5 ounces of creamy goat cheese
11 - 1 cup of sweet dried cranberries
12 - ½ cup of pecans, toasted and cooled

# Instructions:

01 - Optional tip: Let the onion slices sit in icy water for about 10 minutes, then pat them dry to soften their flavor.
02 - Throw all the vinaigrette ingredients into a mason jar, close it tight, and shake until it's all blended.
03 - Lay the arugula flat in a big bowl. Add the pear slices and softened onions on top.
04 - Scatter the goat cheese, cranberries, and pecans evenly over the greens.
05 - Give the dressing jar another shake, then drizzle it generously over the salad right before putting it on the table.

# Notes:

01 - Swap in apples if you don’t have pears.
02 - Pomegranate seeds work great instead of cranberries.
03 - Mix up the nuts—try walnuts, pine nuts, or almonds.
04 - Different cheeses work too, like feta, parmesan, or gorgonzola.

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