Recipe information
Yield
4 servings
Ingredients
2 tablespoons golden raisins, chopped
1 small shallot, chopped
Juice of 1/2 lemon
2 tablespoons red wine vinegar
2 ounces chopped walnuts (on baking aisle)
1 small crisp apple, quartered, cored, and thinly sliced
1 Forelle or Seckel pear (the little guys), quartered, cored, and sliced
3 cups arugula, chopped
3 cups baby spinach, chopped
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
Salt and freshly ground black pepper
Preparation
Step 1
In a small bowl combine the raisins, shallot, lemon juice, and red wine vinegar and let stand for 10 minutes.
Step 2
In a small skillet over medium-low heat toast the nuts for 3 to 4 minutes. Remove from the heat and reserve.
Step 3
Combine the fruit with the greens. Whisk the EVOO into the dressing. Dress the salad and toss. Season with salt and pepper and garnish with the toasted walnuts.
