Arugula Pear Salad

3 ripe Pears

juice of 2 Lemons

1/3 cup dried Cranberries

1/3 cup Pecans, toasted and chopped

1/2 cup Apple Cider

1 tbsp Apple Cider Vinegar

1/3 cup Honey

1/4 cup extra-virgin Olive oil

1 bag (6 ounces) Arugula

Black pepper and sea salt



Preheat the oven to 375 degrees.

Cut the pears into slices, about 6 slices per pear, removing the cores and seeds.

Whisk the apple cider, vinegar, lemon juice, honey and 1 tbsp olive oil in a bowl.

Toss the pears with the mixture and arrange them core side up in a baking dish.

Bake the pears, basting every 5-10 minutes with the apple sauce mixture, until tender, about 40-50 minutes. Remove and let cool to warm or room temp.

Whisk together the remaining olive oil and 1/2 cup of the basting liquid. Toss with the arugula with the dressing, pecans and cranberries and divide among 6 plates. Top each salad with 3 pear slices, season with salt and pepper.