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Arugula Pear Salad with Hazelnuts & Stone Ground Mustard Vinaigrette | Living Healthy in Seattle

Arugula Pear Salad with Hazelnuts & Lemon Stone Ground Mustard Vinaigrette

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Servings: 1
Ingredients Method

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)

Method
 

  1. In a large bowl, whisk the dressing ingredients until well-combined. Taste, and adjust the ingredients if you'd like.
  2. Gently fold the arugula, pear, hazelnuts, and feta into the dressing bowl. Taste, and add more salt or pepper, if you wish.