You’re probably wondering why I haven’t been around for a while. With the kitchen remodel and the change of seasons it’s been difficult to get any day light time. My friend V, and occasional food contributor was very kind to gift me a subscription to Food & Wine magazine. I am loving my new subscription. I’ve a made a couple of things based on the recipes from F&W already (unfortunately didn’t get a chance to photograph them). Finally I was able to capture my latest dish.

This is a super easy salad to throw together. I was flipping through my first issue of F&W magazine and came upon the Asian Pear and Arugula Salad with Goat cheese. I threw this together for a refreshing lunch for my husband and I.

I very slightly modified the original recipe. Here is what I did:

Ingredients:
Baby Arugula
1 Peeled, cored and thinly sliced asian pear
Slivered Almonds
Extra virgin olive oil
Honey
Chopped fresh thyme
Lemon juice
Salt and black pepper
Crumbled goat cheese

For the dressing:
Whisk together the olive oil, lemon juice, honey and chopped thyme. Season with salt and pepper.

In a separate bowl, toss together arugula, asian pears, and slivered almonds. Add the earlier mentioned dressing and toss well. Top with goat cheese and serve.

This salad is perfect for a light and refreshing lunch!