CHOCOLATE PEAR AND CHERRY SALAD

Chocolate Pear and Cherry Salad image

It's fun to come up with new ways to use the ingredients we love. I developed a chocolate vinaigrette, knowing how well it would play with stone fruit, the peppery bite of arugula and the deep acidic sweetness of balsamic. There are tons of other options that can go with this vinaigrette so feel free to play! -Ryan Christie, Pacheco, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 14

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Ingredients

3/4 cup cut French green beans (haricots verts)
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup balsamic vinegar
1 ounce dark chocolate candy bar, chopped
1 tablespoon red wine vinegar
4 cups fresh arugula
1 medium pear, peeled and cut into 1/2-inch cubes
1/2 cup frozen pitted sweet cherries, thawed and halved
1/4 cup dried cranberries
3 tablespoons coarsely chopped pecans
1 tablespoon minced dried apricots
2 teaspoons thinly sliced fresh mint leaves

Steps:

Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours., Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth., Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.

Nutrition Facts : Calories 511 calories, Fat 33g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 62g carbohydrate (47g sugars, Fiber 8g fiber), Protein 4g protein.