#balancebites

Day 19: 29 Day Salad Challenge

San Francisco tribute!

For those of you who can’t handle arugula head on, mix together 2 cups of spinach and 2 cups of arugula. Toss in white wine vinegar, olive oil, salt & pepper. I caramelized the pecans and actually added the pears to caramelize a bit too, last minute, so it would be able to stand up to all the bitter/peppery elements happening in this salad.

arugula

fennel

kohlrabi

basil 

(the above three ingredients should be sliced very thin and be lightly represented - we want them there, but not too much)

scallions

caramelized pecans

bosc pear

pecorino romano