Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots

Name: Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots
Yield: Serves 6
Ingredients: 1 tablespoon, apricot jam; 3 tablespoons, white wine vinegar; 1/2 cup, dried apricots, chopped into 1/4-inch pieces; 3 tablespoons, extra-virgin olive oil; 1 , small shallot, very finely minced (about 1 tablespoon); 1/4 , small red onion, sliced very thin (about 1/4 cup); , Table salt and ground black pepper; 5 ounces, baby arugula (about 8 cups); 1 , ripe pear, halved, cored, and sliced into 1/4-inch thick slices; 1/3 cup, sliced almonds, toasted; 3 ounces, goat cheese, crumbled

Side Dishes
Fruit
Cheese
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated November/December 2006

A surprise ingredient guarantees salads that are lively but not harsh.

SERVES 6

TIME 40 minutes

Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots

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