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Arugula Pear Salad with Hazelnuts & Lemon Stone Ground Mustard Vinaigrette
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Servings
1
Ingredients
Dressing
1
teaspoon
extra virgin olive oil
1/2
teaspoon
stone ground mustard
1/4
teaspoon
fresh lemon juice
Pink sea salt, to taste
Freshly cracked black pepper, to taste
Salad
4
loosely packed cups
baby arugula
1
medium
Bartlett pear, medium dice
1/4
cup
toasted hazelnuts, skins removed if possible
2
tablespoons
crumbled vegan feta (I use Trader Joe's vegan feta block in brine)
Instructions
In a large bowl, whisk the dressing ingredients until well-combined. Taste, and adjust the ingredients if you'd like.
Gently fold the arugula, pear, hazelnuts, and feta into the dressing bowl. Taste, and add more salt or pepper, if you wish.