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Chocolate pear and cherry salad


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Serves 2 | Prep Time 25 mins | Cook Time 15 mins

Why I Love This Recipe

Unique flavor, varying texture, will leave you confused


Ingredients You'll Need

3/4 cup cut French green beans (haricots verts)
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup balsamic vinegar
1 ounce dark chocolate candy bar, chopped
1 tablespoon red wine vinegar
4 cups fresh arugula
1 medium pear, peeled and cut into 1/2-inch cubes
1/2 cup frozen pitted sweet cherries, thawed and halved
1/4 cup dried cranberries
3 tablespoons coarsely chopped pecans
1 tablespoon minced dried apricots
2 teaspoons thinly sliced fresh mint leaves


Directions

Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours.


Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth.


Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.


Pairs Well With

a rich entree


Questions, Comments & Reviews


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