15 minutes
Meal
For the salad
2 firm-fleshed pears (Bosc type)
1 tablespoon olive oil
4.4 oz pecans
10.6 oz arugula
4.4 oz pomegranate arils
4.4 oz Boursin® Truffle Flavored (or other Boursin® of your choice)
For the vinaigrette
Juice of half a lemon
4 tablepoons olive oil
Wash pears and arugula.
Cut each pear into quarters, remove the ends and seeds, then slice thinly.
Divide arugula, pear slices, pomegranate and pecans among 4 plates.
Version 1: Sprinkle with Boursin® crumbles from the puck.
Version 2: Sprinkle with Boursin® Bites.
Make the vinaigrette by whisking the lemon juice and olive oil together, then drizzle on each salad.
Serve with slices of bread or homemade croutons.