Arugula Salad with Grilled Pears, Dried Cranberries & Goat Cheese by Millie Peartree

4 - 5
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Swap in vegetable broth to make this vegetarian, if desired.

Ingredients

Reduced-sodium chicken broth

½ cup(s), or vegetable broth

Uncooked shallot(s)

2 Tbsp, finely chopped

Fresh lemon juice

2 Tbsp

Dijon Mustard

1 Tbsp, coarse grain variety

Kosher salt

¼ tsp

Black pepper

¼ tsp

Pear(s)

2 item(s), sliced into 6 wedges each

Reduced sugar dried cranberries

¼ cup(s)

Arugula

8 cup(s), baby-variety

Semisoft goat cheese

¼ cup(s)

Instructions

  1. In a medium bowl, whisk together broth, shallots, lemon juice, mustard, salt, and pepper. Keep refrigerated up to 1 week.
  2. Grill pear wedges with cooking spray. Rehydrate dried cranberries for a few minutes in hot water.
  3. Place arugula in a large bowl; top with pears, cheese, and cranberries. Drizzle with dressing; serve.
  4. Serving size: about 2 loosely packed cups arugula with 3 pear wedges and 1 tbsp each cranberries and cheese

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.