Legacy Reserve at Old Town Newsletter

Ingredients:
5 cups baby arugula (5 oz)
2 small pears or 1 large
½ cup pomegranate arils
½ cup goat cheese (~2.5 oz)
½ cup chopped walnuts or pecans
2 tablespoon mint leaves
1 squeeze lemon juice
For Maple Balsamic Dressing
¼ cup olive oil
2 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
¼ teaspoon salt

Directions:
Prep your ingredients by slicing the pears into thin pieces. Chop the fresh mint and walnuts. Remove pomegranate seeds.
Make the Maple Balsamic Dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
In a large bowl or your favorite serving bowl, arrange the arugula. Top the bed of arugula with pear slices, pomegranate arils, walnuts, goat cheese and mint. Add a squeeze of lemon over everything.
Drizzle the dressing on top right before serving.
Hint: Slice the pear slices right before making the salad because they will brown quickly. If serving for a gathering, serve it on platter and arrange the pears in clusters of 3-4. Enjoy!