Arugula Salad with Pears and Dried Cranberries
5 oz fresh Arugula salad
2 ripe pears, peeled and diced
1/4 cup dried cranberries
1/3 cup crumbled goat cheese
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tsp balsamic cream
Salt and pepper
Place the arugula in a large salad bowl. Place the pears, dried cranberries and crumbled goat cheese on top.
Mix the ingredients for the dressing and pour on the salad. Mix well.
Enjoy as a light lunch or a side dish with pork or chicken.
You may add a little to the pears but poaching them in a ginger syrup:
2 pears peeled but whole
2 cups water
1 cup sugar
1 2-inch piece of fresh ginger root, peeled and cut into thin slices
In a small saucepan, stir the sugar into the water until dissolved. Add the ginger.
Place the pears standing upright into the saucepan. Liquid should just cover the pears.
Bring to a boil and then reduce the heat. Cover and simmer gently for about one hour, until the pears are soft.
Remove from the heat and let the pears stand in the ginger syrup until cool.