Arugula, Pear, and Gorgonzola Salad with Creamy Lemon Vinaigrette
TIME: 5 minutes active time
6 oz. baby arugula
1 thinly sliced pear
1/3 cup crumbled Gorgonzola cheese
Toss all ingredients with your favorite light salad dressing or Creamy Lemon Vinaigrette (recipe at right).
TIP: During final preparation, avoid soggy greens by putting the vinaigrette in the bottom of the salad bowl. Cover it with the pears and cheese, then put the arugula on top. Mix just before serving.
Creamy Lemon Vinaigrette
This bright-tasting dressing gets its creaminess from a few seconds in the blender. Use freshly squeezed lemon juice or a bottled brand that’s not from concentrate.
1/4 cup lemon juice (not from concentrate)
1 tsp. Dijon mustard
1/4 tsp. salt
Ground pepper, to taste
2/3 cup extra virgin olive oil
Whirl all the ingredients together in a blender on high speed until creamy and lighter in color. If too tangy, add a bit more olive oil. Transfer to a jar and shake just before serving.
DO AHEAD: You can make the vinaigrette up to three days in advance.
For more delicious recipes, visit Holiday Food For a Crowd
