Anyways, I was powerpointing some slides about fiber and flavonoids and figured I'm better dose up on the veggies before teaching a class on the subject the next day. So I picked up some things that sounded good, not really knowing what I'd end up doing with them: arugula, sweet onion and concorde pear.
Here's the resulting salad- Simple, rich flavors and very quick to prepare.
Browned Sweet Onion and Pear Salad
You'll notice that arugula isn't in the title. That's because I think there's more pear in the salad than anything else! Also, I didn't take the time to truly caramelize the onions, I just browned them rather quickly. I actually prefer this flavor to the mellowness of caramelized onions. You should do what you like, though.
2 Tbsp. olive oil
1 small sweet onion, thinly sliced
2 Tbsp. fig vinegar (or other sweet, thick vinegarSalt and pepper to taste
2 cups arugula, washed and dried
1 concorde pear, sliced thinly
1/4 cup walnuts, coarsely chopped
In a small skillet, heat oil. Add onion slices and cook over medium high heat until onions are browned and fragrant. Allow to cool for a couple of minutes. Add the fig vinegar to the oil and onions along with a pinch of salt and plenty of black pepper. Stir to combine (this is your dressing). Arrange arugula, pears and walnuts in a salad bowl. Pour the warm onion dressing over the salad and toss to coat the greens and pears evenly. Serve immediately before the greens can wilt.
Eat and then feel virtuous about getting both fruit and vegetable servings in one salad.