Bosc Pear and Boursin Salad
Author: 
Serves: 6 to 8 servings
 
Ingredients
  • ¼ cup olive oil
  • 3 tablespoons lemon juice, divided
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon chopped thyme
  • ½ teaspoon chopped parsley
  • ¼ teaspoon black pepper
  • 1 (5-ounce) package baby arugula
  • 2 large Bosc pears, peeled, cored and thinly sliced
  • ½ cup roasted and salted pumpkin seeds
  • 3 ounces herbed Boursin, crumbled
Instructions
  1. In a jar with a tight-fitting lid, combine the oil, 2 tablespoons of the juice, honey, salt, thyme, parsley and pepper. Cover and shake vigorously to emulsify. Set aside.
  2. Place the arugula in a large salad bowl. Peel, core and thinly slice the pears. Place in a medium bowl and toss with the remaining lemon juice as you work to prevent discoloration. When completely sliced, drain any juice and add along with the pumpkin seeds to the arugula. Toss to mix and add the dressing. Toss again to evenly coat. Top with the crumbled cheese and serve immediately.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-cheesy-new-year/