Arugula-Pear Salad with Chocolate Vinaigrette
Author: Danielle Joy
Prep time: 15 mins
Total time: 15 mins
Ingredients
  • 2.6 oz. salad blend (aprox. 30% arugula, 30% lollo rosso, and 30% Swiss chard)
  • 1 - 2 Conference pears (aprox. 1 - 1½ cup), chopped into bit-sized pieces
  • ½ tablespoon raw cacao powder
  • ½ tablespoon ACV
  • 1 tablespoon maple syrup
  • 3 tablespoons coconut oil, melted
  • Walnuts, for topping
  • Dark chocolate square for garnish, optional
Instructions
  1. Melt the coconut oil. (I use the bain-marie method)
  2. While the coconut oil is melting, wash the salad blend, if necessary (I used a pre-washed salad blend).
  3. Tear salad leaves into smaller pieces.
  4. In a small bowl, mix together the melted coconut oil, ACV, maple syrup, and raw cacao powder.
  5. Gently massage ¾ of the vinaigrette into the salad.
  6. Assemble the salad onto a pretty plate.
  7. Chop up the pears and add them to the salad.
  8. Garnish with the remainder of the vinaigrette, chopped walnuts, and dark chocolate square.
Recipe by Your process has a purpose. at http://daniellejoy.org/arugula-pear-salad-with-chocolate-vinaigrette/