Wednesday, December 27, 2017

recipe | grain salad with arugula, pecans, blue cheese and apricot vinaigrette

I'm ready for a little holiday food detox, how about you? (at least until NYE...;))  I had these gorgeous pears left over from out Christmas place setting and used them to recreate an amazing salad I had a couple months ago at a local restaurant.  It's perfect for this time of year, hearty with the warm quinoa and complex enough with the blue cheese, pecans and spicy arugula.

Recipe | Grain Salad with Arugula, Blue Cheese, Pecans and Apricot Vinaigrette

Quinoa (cooked and still warm, if you make it ahead of time, just reheat it.  I used about 1/4-1/2 cup per person)
Dried Cranberries
Blue Cheese Crumbles
Pecans, chopped
Pears, thinly sliced

*you can use as much as you want for the above ingredients, completely up to your preference!

2 TBS white balsamic vinegar (white white or champagne vinegar would work well too)
1/3 cup olive oil
1/4 cup apricot preserves
salt and pepper

Whisk all these ingredients together and toss with salad

1 comment :

  1. Thank you so much for a light recipe and lovely photos! I am hoping to buy Norma's book to see the feature on your home. The photo of you on her blog is so lovely and perfect! I enjoy reading your posts and best wishes for a blessed New Year with some of what you need, some of what you want, and some to give away!