Autumn Pear Salad - Westin La Paloma - Tucson News Now

Autumn Pear Salad - Westin La Paloma

TUCSON, AZ (Tucson News Now) -

Makes 4 salads


  • 4 oz Arugula, (Rocket, Rucola, Colewort, Roquette – other names)
  • 4 oz Baby lettuce
  • 1 each Belgian Endive, core removed, leaves separated (Tip - When cutting Belgian Endive, place in milk water to eliminate browning of leaves)
  • 3 oz Toasted Walnuts
  • 4 oz Crumbled Blue Cheese
  • 6 oz Apple Cider Vinaigrette

Apple Cider Vinaigrette (Yield: 1 cup)


  • 1 clove Garlic
  • 1 T Dijon Mustard
  • 2 T Lime Juice
  • 2 T Honey, Local Raw Honey is better
  • 4 T Maple Syrup
  • 1/3 cup Olive oil
  • 1/4 cup Apple Cider Vinegar
  • 1 tsp Whole grain mustard
  • TT Salt and Black Pepper


Place the first five ingredients in a blender. Blend well then add oil gradually until fully incorporated. Add vinegar slowly to the mixture. Remove from blender placing in a mixing bowl or Mason jar. Add the whole grain mustard, salt and black pepper. Taste for S & P.

Add water for desired consistency, if needed.

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