Arugula, Pear, Pecan and Blue Cheese Salad with Apple Cider Vinaigrette

Fresh spring greens star in Serenbe's Arugula, Pear, Pecan and Blue Cheese Salad with a tangy vinaigrette.

Recipe Courtesy Marie Nygren, The Farmhouse
March/April 2010
arugula salad
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Fresh spring greens star in Serenbe's Arugula, Pear, Pecan and Blue Cheese Salad with a tangy vinaigrette.
Photo By Povy Kendal Atchison
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Arugula, Pear, Pecan and Blue Cheese Salad with Apple Cider Vinaigrette
Serves 6 

6 cups arugula
2 ripe pears (or substitute Granny Smith apples)
1/2 cup crumbled blue cheese
1/2 cup toasted pecan pieces

Apple Cider Vinaigrette 

1/4 cup honey
1/2 teaspoon dry mustard
1/2 cup apple cider vinegar
1 teaspoon kosher salt
1 cup extra virgin olive oil
1/4 teaspoon cayenne pepper

To prepare salad 

1. Wash and dry arugula. Place greens in large salad bowl.

2. Slice pears and add to greens. 

To prepare vinaigrette 

1. Combine all ingredients and stir.

To serve 

1. Toss salad with vinaigrette.

2. Top with pecans and blue cheese.

Wine Pairing: Dundee Hills Cuvée, Pinot Gris 

This wine shows complexity and crispness—mineral, stony, earthy and spicy aromas, with flavors of apricot, peach and fig pair elegantly with the sweet pear, creamy cheese, and earthy pecans in this salad. $18

For more recipes, read the original article, "Farmhouse Flavor: Serenbe Puts a Local Spin on Traditional Southern Cuisine."

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