When my family gathered to celebrate for my grandma’s 85th birthday, we met for brunch at Grain House – the restaurant that’s part of the Olde Mill Inn in Basking Ridge. The brunch buffet was phenomenal – I ate breakfast, lunch, dinner, and dessert all in one sitting.
One of my favorite items on the menu was an interesting salad that I (of course) decided to recreate. Arugula and chick peas were a deliciously healthy combination, and the pears and craisins add a little bit of sweetness. The dressing was very light, so I used my basic recipe for red wine vinaigrette. I also added some goat cheese because I think everything is better with cheese. 🙂
Arugula, Chickpea, & Pear Salad
- 5 oz. arugula washed and dried
- 1 can 15 oz. chickpeas
- 1 small red onion chopped and sliced thin
- 1 Bosc pear cut into thin slices
- 1/2 cup craisins
- 2-3 oz. crumbled goat cheese
- 1 tsp. Dijon mustard
- 1 Tbsp. honey
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 cup olive oil
- 1/4 cup red vinegar
Combine all salad ingredients.
For the dressing, first mix Dijon, honey, salt, and pepper until well combined. Slowly add olive oil, stirring until combined. Add vinegar and mix well.
Toss dressing into salad and serve.
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