2 T. olive oil and vinegar dressing

Salt and freshly ground black pepper

2 C. baby arugala

4 T. Gorgonzola, crumbled

4 T. glazed pecans

In a large bowl, whisk together 2 T. reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: