Farmer Monte, the head of our CSA, always includes a recipe with each box. This week, he suggested a salad of arugula and pears. I also found this recipe on the kitchn (yes that’s how they spell it) for a wilted version of the same combination. I’m not a fan of blue cheese, so I decided to go for one of my favorite combinations-feta and dried cranberries. This turned out great! It was a nice salad to accompany an Italian meal.
- 1 tablespoon olive oil
- 4 cups fresh arugula
- 1 pear, sliced
- 2 tablespoons crumbled feta cheese
- 2 tablespoons dried cranberries
- balsamic vinegar
- Heat olive oil in a skillet. Add arugula and saute until it just begins to wilt. Remove from heat.
- Divide arugula between two plates. Top each with half of the pear slices, feta, and cranberries. Shake a little balsamic vinegar over each plate.
This would be great on Thanksgiving!