INGREDIENTS
14 oz
Arugula
2
Bosc pears
1
Orange, Juice of small
1/2 cup
Pomegranate seeds
1 tbsp
Dijon mustard
1 tbsp
Poppy seeds
1
Salt and pepper
1/4 cup
Apple cider vinegar
2/3 cup
Olive oil
1/2 cup
Pistachios, roasted and unsalted
4 oz
Goat cheese
3 tbsp
Yogurt, plain