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 | J’ai la vie
Arugula, Chickpea, & Pear Salad
Ingredients
- 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
Dressing
- 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
Instructions
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Combine all salad ingredients.
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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.
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Toss dressing into salad and serve.
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