arugula with grilled asparagus pear and thyme vinaigrette
April 26, 2010
I just discovered this recipe in the (relatively) new Moosewood Cookbook called Cooking for Health. It was so good I made it two nights in a row and drizzled it liberally on an arugula salad with grilled asparagus and grilled pear. It’s sweet and thyme-y, and packed full of nutrients, particularly with the pear and apple sauce. The recipe calls for a raw pear, but since I was grilling pear for the salad anyway, I used grilled pear which was really nice – added sweetness with a little smokiness from the BBQ.
1 ripe pear, cored and chopped (and grilled)
1/3 cup olive oil
2 tbsps apple cider vinegar
2 tbsps apple or pear juice (I used apple sauce)
1 tsp dijon mustard
1 tsp fresh thyme leaves
1/4 tsp salt
generous dash of ground black pepper
1 small garlic clove, pressed or minced
maple syrup (I used about 1 tbsp)
Combine all ingredients in a blender and puree until smooth and creamy. If the dressing is too thick, add a little water or juice. This dressing will keep in the refrigerator for 3 or 4 days. If the chilled dressing congeals, bring it to room temperature before serving.