Share Our Strength Event Arugula, Pear & Pomegranate Salad (gluten free)
arugula, rinsed and driedcucumber, slicedcarmelized pear slices (see below)1 1/2 tbsp sugar1/8 tsp cayenne pepper1 tbsp watercandied pecans (see below)balsamic dressing (see below)
Plate the arugula. Add the cucumber, pear, pecans, goat cheese, and olives. Dress the salad with the balsamic dressing.
Carmelized Pear Slicesadapted from 2, 4, 6, 8: Great Meals for Couples or Crowds by Rachel Ray
To prepare the pear, cut in half vertically through the core. Use a small spoon or melon baller to remove the core. Slice the pear into thin slices.
Mix the sugar, cayenne, and water in a small bowl, blending thoroughly. Pour into a medium-sized skillet, preferably nonstick or cast iron, over high heat. The bubbles will start out slow, speed up, and slow down again at which point the sugar will begin to turn brown. Add the pear slices, tossing to coat them with the sugary mixture. Cook for about 2 minutes. Transfer to a cookie sheet and allow to cool.
1 cup raw pecan halves1 tbsp olive oil1 tbsp agave2 tbsp sugar1/8 tsp cumin1/2 tsp chili powder1/4 tsp sea salt1/4 tsp cinnamonpinch of nutmegpinch of cayenne pepper
Combine the pecans with the olive oil and stir to coat. Add the agave and then the sugar, stirring after each ingredient.
Put the pecans in a large cast iron or non-stick skillet over medium high heat. Stir for one minute then add the spices. Stir constantly until most of the liquid has evaporated.
Transfer to parchment paper and quickly spread out. Set aside to cool.
4 tbsp white balsamic (or balsamic of your choice)1/2 tsp dijon mustard5 tbsp olive oil2 tsp agave1 garlic clove, minced
Pour the balsamic into a bowl or measuring cup. Add the mustard and whisk. Continue to whisk while slowly adding the olive oil. Add the agave and garlic, whisk again.