Ingredients
For the Honey Mustard Vinaigrette:
- 1 1/2 tsp white wine vinegar
- 1 1/2 tbsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 3 tbsp extra virgin olive oil
- Salt and freshly ground pepper to taste
For the Salad:
- 4 cups arugula
- 1/4 cup parmesan cheese shaved
- 1/4 cup candied pecans (or toasted walnuts)
- 1 ripe pear (or 1 crisp apple such as Honeycrisp) thinly sliced
- 2-3 slices prosciutto torn into bite-sized pieces (optional)
- 1 tbsp pomegranate seeds or dried cranberries
Method
- In a small bowl or jar, whisk together the Dijon mustard, honey, and white wine vinegar. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and pepper to taste.
- In a large salad bowl, add the arugula, Parmesan, nuts, pear slices, prosciutto, and pomegranate seeds.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Serve immediately, garnished with a fresh grind of black pepper and an extra shaving of Parmesan if desired.