Arugula, Goat Cheese, and Pistachio Salad with Pomegranate Vinaigrette

Serves 4-6 as a side.

Vinaigrette:

½ small shallot, finely minced

1-3 tablespoons pomegranate molasses, to taste

2 tablespoons apple cider vinegar

½ tablespoon sugar

Salt and pepper to taste

1/3 cup extra virgin olive oil

Salad:

4 cups arugula, lightly packed

4 cups spring mix or torn romaine

2 ripe pears, chopped into small pieces

1/3 cup dried cranberries or pomegranate seeds

1/3 cup pistachios, toasted and coarsely chopped

1/3 cup fresh goat cheese

In a small bowl, combine the shallot, pomegranate molasses, vinegar, sugar, salt and pepper, and whisk until combined. Slowly whisk in olive oil until emulsified.

In a large bowl, combine lettuces, pears, cranberries, pistachios, and goat cheese, reserving some of the goat cheese, cranberries, and pistachios for the top of the salad. Gently toss to combine.

Drizzle about ½ of the prepared vinaigrette over the salad. Gently toss. If salad looks dry, add more vinaigrette in small increments. Do not overdress. Sprinkle with reserved goat cheese, cranberries, and pistachios, and serve.