I was browsing in Barnes and Noble yesterday and stumbled across some pretty sweet cookbooks that I may order in the next few weeks. I loved the unique cold-weather recipes in Roast Figs, Sugar Snow by Diana Henry. I also stumbled upon Bitter by Jennifer Mclagen, which contains only recipes that emphasize bitter flavors (surprise). On one of the first pages, I read a quote about how bitter tastes define adult food. Well, I still have a hard time with bitter foods. I don’t care for bitter veggies or beer, and I still need to have at least a little milk in my coffee. Even so, I am intrigued and may purchase it to try some recipes to help my palate grow up a tiny bit.
As a result of my aversion to bitter foods, I really don’t care too much for arugula, though it is Drew’s favorite salad base. I think it’s not only a taste issue, but has something to do with the stringy texture as well. But even to my arugula-averse self, this salad is incredible. Like, I ate all the salad you can see in the wooden bowl pictured below. The sweet fruit, creamy goat cheese, and yes, even the bitter arugula are a swoon-worthy combination.
- • 1 pear, cut into thick slices
- • 1 plum, cut into thick slices
- • 1 tablespoon lemon juice
- • 1 tablespoon honey
- • 3 tablespoons olive oil, plus more for tossing fruit
- • 3 cups arugula (I used a 50-50 combo of arugula and spring mix)
- • ¼ cup pomegranate seeds
- • ¼ cup slivered almonds
- • ¼ cup goat cheese
- Preheat the oven to 425º.
- Toss the pear and plum slices with olive oil. Arrange on a lined baking sheet and roast for 15-20 minutes.
- In a small bowl, whisk together lemon juice, honey, olive oil, and a few grinds of pepper.
- In a large bowl, toss the arugula, roasted fruit, pomegranate seeds, almonds, goat cheese, and lemon dressing.
Adapted from Salted Kitchen