Arugula, Pear & Pomegranate Salad
  • Arugula
  • Anjou Pear, sliced
  • Pomegranate, seeds removed
  • ¾ cup red wine vinegar
  • ¼ olive oil
  • 2 tsp chopped shallot
  • 1 tsp dried oregano
  • 1 tsp salt
  • fresh cracked pepper
  1. I definitely recommend making the vinaigrette a day or two before, it allows the flavors to really meld.
  2. I love making vinaigrettes in mason jars or the like, its just really easy. So go head and pour in the red wine vinegar, olive oil, chopped shallot, dried oregano, salt and a little pepper. Refrigerate.
  3. To plate I used a shallow bowl, piled on a few big handfuls of the baby arugula, half a pears worth for each plate and a good sprinkling of the pomegranate seeds. Are the colors gorgeous together or what?!?!
  4. Give the vinaigrette a good shaking to combine everything before serving and drizzle just a bit over top. Finish with fresh cracked pepper.
Recipe by LeMoine Family Kitchen at