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Ingredients:
- 1-2 tbsp high-heat oil, such as avocado or canola
- 2-4 Asian or Bosc Pears, halved lengthwise and cored
- 1 tbsp fresh ginger, grated
- 1⁄2 Navel orange, juiced
- 2 tbsp extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 8 cups arugula
- ⅓ cup goat or blue cheese crumbles
- 1⁄4 cup toasted pumpkin or sunflower seeds
- Ground cinnamon, for garnish
Instructions:
- Heat a well-oiled skillet or griddle on medium-high. When it’s hot and slightly smoking, place the pears cut-side-down. Grill for about 5 minutes until softened and caramelized. Set aside to cool.
- In a medium bowl, make the citrus dressing by whisking together ginger, orange juice, and olive oil. Season to taste with salt and pepper.
- Assemble the salads by dividing arugula between the plates. Place grilled pears on top. Dress with the cheese crumbles, citrus dressing, seeds, and a very light sprinkle of cinnamon.
You sure it’s 11 tablespoons grated ginger? Seems excessive!
Hi Greg!
Thanks for reaching out. We appreciate your feedback on our post, unfortunately that was a typo! We have adjusted the blog, it is just 1 tablespoon of grated ginger!