Baby Arugula Salad With Goat Cheese Pecans And Pomegranate Seeds Recipe

Ingredients

1 small shallot, minced

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

1/2 cup extra-virgin olive oil

10 to 12 cups baby arugula (about 10 ounces)

1 cup pomegranate sees (from one pomegranate)

1/2 toasted pecans, chopped

1 cup crumbled goat cheese

In a measuring cup, whisk shallot, vinegar, mustard, salt, and pepper until combined. Slowly pour oil in a stream until blended.

In a large serving bowl, combine arugula, pomegranate seeds and pecans. Add dressing; toss to coat.

Top salad with cheese, toss once.