Ingredients

• 4 cups baby arugula, washed
• 1 (18-ounce) can pear halves, drained and cut into large dice
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1/4 cup sour cream
• 1/4 cup plain yogurt
• 3/4 cup crumbled Gorgonzola
• 3 tablespoons walnuts

Browse by ingredient

Instructions

1. Divide arugula between 4 plates and top with pears.
2. In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.