Arugula Salad with Pear and Beet
In a small bowl, whisk together dressing ingredients.
In a medium bowl, combine alpiste, cranberries, hazelnuts and 1 Tbsp (15 mL) dressing. Stir.
Add arugula and sliced pear. Toss.
Divide salad between two plates.
Drizzle remaining dressing over salads.
Top each with beet and goat cheese.
1 cup (250 mL) cooked alpiste
1 Tbsp (15 mL) dried cranberries
20 hazelnuts, toasted and chopped
1 cup (250 mL) tightly packed baby arugula
1 Bosc pear, quartered lengthwise, cored, sliced crosswise into 1/4 inch (6 mm) thick slices
1 small beet, peeled, diced, cooked and cooled
2 Tbsp (25 mL) goat cheese, crumbled
2 Tbsp (25mL) apple cider vinegar
1 Tbsp (15mL) canola oil
2 tsp (10 mL) liquid honey
1 tsp (5 mL) Dijon mustard (avoid ones with wheat flour and malt vinegar)
1 tsp (5 mL) fresh OR 1/2 tsp dry thyme