Pear and Arugula Salad

Pear and Arugula Salad

by Mueller Market Chef Julia

Market Ingredients: 

• 5–6 yellow pears (@bernhardtsfarm), thinly sliced

• 1 handful cherry tomatoes (@simple_promise_farms), quartered

• 1 bunch arugula (@emadi_acres), roughly chopped

• 1/4 cup raw pecans (Yegua Creek Farms), lightly crushed (optional: toasted)

Dressing Ingredients:

• 1/4 cup Texas Pesto (from @simple_promise_farms)

• 3–4 tablespoons olive oil

• 1 tablespoon honey

Directions:

1. To prepare the salad, thinly slice the pears, quarter the cherry tomatoes, and roughly chop the arugula into bite-sized pieces. Place all in a large salad bowl.

2. In a small jar or bowl, combine the pesto, olive oil, and honey. Shake well (with a lid) or whisk until fully emulsified.

3. Pour the vinaigrette over the salad just before serving. If making ahead, store the dressing separately.

4. Top the salad with the crushed pecans. Optional: Toast the pecans in a dry pan over medium heat for 2–3 minutes until fragrant and lightly browned.

5. Enjoy as a light summer meal! (recommended: add cooked orzo, couscous, or your favorite grain)