top of page

Arugula Salad with Manchego, Pear and Glazed Pecans

Serves 6


4 cups baby arugula

1 large ripe pear

½ cup pomegranate arils

4oz Manchego cheese, shaved

½ cup glazed pecans or pecan pieces



2 tbsp apple cider vinegar

1 tbsp fresh lemon juice

2 tsp Dijon mustard

1 tsp honey

1 garlic clove, minced

¼ cup extra virgin olive oil

Salt and pepper, to taste


For the vinaigrette, whisk all ingredients together in a small bowl until blended.


Place all the salad ingredients in a bowl and toss.  Add the dressing a little at a time until dressed to your liking.



1 view0 comments

Recent Posts

See All


bottom of page