Pear, Fig, Apple & Arugula Salad with SOS free Champagne Walnut Vinegar Dressing

Written by Eydie Desser

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.


For the Salad:

  • 5 oz. baby arugula
  • 1 medium sized pear, cored, thinly sliced
  • 1 small green apple, cored, diced to ¼” pieces
  • 3 or more figs, stemmed and quartered
  • 1/2 cup walnut halves, toasted* 

For the Dressing:

  • Makes ½ cup, can be doubled 

    ⅓ cup of Golden or White Balsamic Vinegar
  • ⅓ cup of Sparrow Lane Walnut Champagne Vinegar
  • 2 TB finely minced shallot
  • 1 TB honey, or more to taste
  • 2 tsp. minced garlic 
  • 1 tsp. Dijon mustard 
  • ⅛ tsp. Liquid smoke
  • Freshly ground black pepper to taste 


Make the Dressing:

1- Whisk all the ingredients together and let sit for 10 minutes, or longer to develop the flavor.  Note:  The dressing will be strained of its solids.

Make the Salad:

1- Combine the arugula and fruits.

2- Pour the salad dressing through a small strainer over a measuring cup, Discard solids.

3- Pour dressing around the sides of the salad.  Mix together with 2 spoons or salad tongs to coat.

4- Sprinkle toasted chopped walnuts on top and serve.

*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.

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