Arugula Salad with Pears & Beets
3 cups arugula (washed and torn)
8 small beets
2 pears, sliced
3 Tbsp balsamic vinegar
6 Tbsp extra virgin olive oil
½ cup crumbled feta
¼ cup chopped pecans
Salt and pepper, to taste
Meanwhile, in a bowl, combine vinegar, olive oil, salt and pepper; whisk until mixture is smooth.
In a bowl, toss arugula with 3 tablespoons of the vinaigrette dressing. Arrange arugula onto four salad plates. Toss pears and beets with remaining dressing. Arrange over the arugula.
Sprinkle cheese and pecans over the salad.