Pear, Fig, Apple & Arugula Salad with Champagne Walnut Vinegar Dressing
Serves: 4 (makes ½ cup)
My favorite brand of vinegars is from Sparrow Lane. They make so many beautifully flavored vinegars and one of my favorites is their Walnut Champagne Vinegar. Mixed with their Golden Balsamic, it makes such a delicious base for a salt and oil free salad dressing. As soon as fall comes around, all I can think about is my Pear & Arugula Salad using this vinegar in the dressing. This year I added diced apples and figs for a beautiful fall salad sure to please your palate.
My favorite brand of vinegars is from Sparrow Lane. They make so many beautifully flavored vinegars and one of my favorites is their Walnut Champagne Vinegar. Mixed with their Golden Balsamic, it makes such a delicious base for a salt and oil free salad dressing. As soon as fall comes around, all I can think about is my Pear & Arugula Salad using this vinegar in the dressing. This year I added diced apples and figs for a beautiful fall salad sure to please your palate.
Ingredients
- 5 ounces baby arugula
- 1 medium sized pear, cored, thinly sliced
- 1 small green apple, cored, diced to ¼” piece 3 or more
- figs, stemmed and quartered
- 1/2 cup walnut halves, toasted* and chopped
- ⅓ cup of Golden or White Balsamic Vinegar
- ⅓ cup of Sparrow Lane Walnut Champagne Vinegar
- 2 tablespoons finely minced shallot
- 1 tablespoon honey, or more to taste
- 2 teaspoons minced garlic
- 1 teaspoons Dijon mustard
- ⅛ teaspoon liquid smoke
- freshly ground black pepper to taste
Directions
Cook's Notes: To toast walnuts: preheat the oven to 350℉. Spread walnuts on a parchment lined sheet pan and place in the oven. Bake for 3-4 minutes or until just starting to brown and smell fragrant.
