Shavous is rolling right in, alongside spring (finally!). Our mindset has shifted to cheery yellow and pink blossom trees, warm sunshine and lighter, more vibrant foods.
For those who celebrate Shavout with dairy meals, a whole new cuisine category remains to be explored. Sophisticated dairy meals can be a refreshing change from the meat meals commonly served during the holidays.
This salad is a perfect balance of all my favorite things. It’s light and refreshing.
I love how the Asian pear brings charm, the arugula adds a slightly adventurous, peppery flavor, and the Chèvre (pronounced SHEV) cheese brings comfort and character.
Asian Pear, Arugula and Chèvre Salad
6 cups arugula or spinach leaves
1 small Asian pear, cut vertically in moon slices
½ purple onion, cut vertically in moon slices
½ English cucumber, slices (optional)
Chèvre cheese, crumbled
¼ cup olive oil
¼ cup maple syrup
¼ cup freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly cracked black pepper, to taste
In a small bowl, whisk together olive oil, maple syrup, lemon juice, salt and pepper, and set aside.
In a large serving bowl, toss together arugula, Asian pear, purple onions, and cucumber. Pour salad dressing over tossed salad. Crumble Chèvre cheese on top, and serve.
Prep ahead: Want to be prepared in advance? Prep tossed salad ingredients ahead of time. Cover with plastic wrap and refrigerate until ready to use. Pour dressing over just before serving to prevent greens from wilting, and toss.
TIP: If using only arugula is too peppery for your taste, try mixing half arugula leaves with half spinach leaves for a milder version, or swap spinach leaves for all arugula leaves.
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