Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Ingredients

INGREDIENTS

1 tablespoon Apricot jam

3 tablespoons White wine vinegar

1/2 cup Dried apricots , chopped into 1/4-inch pieces

3 tablespoons Extra-virgin olive oil

1 Small shallot , very finely minced (about 1 tablespoon)

1/4 Small red onion , sliced very thin (about 1/4 cup)

Table salt and ground black pepper

5 ounces Baby arugula (about 8 cups)

1 Ripe pear , halved, cored, and sliced into 1/4-inch thick slices

1/3 cup Sliced almonds , toasted

3 ounces Goat cheese , crumbled

Preparation

1. Whisk jam and vinegar in medium microwave-safe bowl; stir in apricots. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until apricots are plump, 30 seconds to 1 minute. Whisk in oil, shallot, onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.

2. Toss arugula, pear, and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of almonds and goat cheese. Serve immediately.

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