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For the Pear Nectar Vinaigrette:
1 can (9.6 oz.)
GOYA® Pear Nectar
GOYA® Lemon Juice
GOYA® Minced Garlic
freshly ground black pepper
For the Salad:
baby arugula, rinsed and dried
pears, cored and thinly sliced
fat-free feta cheese, crumbled
Bring pear nectar to boil in small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, until nectar thickens and reduces to ¾ cup, about 10 minutes; set aside until cool.
Transfer reduced nectar to medium mixing bowl. Stir in lemon juice, mustard, Sazonador Total, garlic and pepper until combined. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Set aside. (note: this vinaigrette yields 1 ¼ cups. Store left-over vinaigrette in sealed container in refrigerator for up to 1 month).
In large salad bowl, toss together arugula, pears, feta, walnuts . Divide Salad evenly among serving plates. Drizzle 1 tbsp. dressing over each portion. Serve immediately.
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