Ingredients:
1/2 cup balsamic vinegar
4 oz. arugula, washed well
and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh cracked
black pepper
3 tbsp. extra virgin olive oil
Juice of half a lemon
2 tbsp. roasted walnut pieces
3 tbsp. Gorgonzola cheese
1 pomegranate, seeded
Procedure:
Make balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (or until it starts bubbling). Cool. Place the arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto four cold plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle a spoonful of balsamic syrup over each salad.
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