Whisk together vinegar, honey, and mustard for vinaigrette. Add oil, whisking constantly. Season with salt and black pepper to taste. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Super easy and super flavorful. That's exactly how we like to eat our fall salads.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. aged white balsamic vinegar | ||
| 1 tbsp. Hy-Vee honey | ||
| 1 tsp. Hy-Vee Dijon mustard | ||
| ¼ c. Gustare Vita olive oil | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 2 c. arugula | ||
| 2 c. spinach | ||
| 2 c. fennel, thinly sliced | ||
| ¼ c. red onion, chopped | ||
| 4 Bartlett pears, or Anjou pears, cored and cut into wedges | ||
| ¼ c. Hy-Vee chopped walnuts, toasted | ||
| ¼ c. crumbled Roquefort cheese | ||
| 2 tbsp. pomegranate seeds |
Things To Grab
- Small bowl
- Large bowl
Directions
Toss together arugula, spinach, fennel, and red onion in a bowl. Spread mixture onto a serving platter. Arrange pear wedges, walnuts, and cheese on top. Sprinkle with pomegranate seeds and serve with vinaigrette.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 5mg
- Sodium: 90mg
- Total Carbohydrates: 20g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%