LAYERED FRUIT AND ARUGULA SALAD

Layered Fruit and Arugula Salad image

This flavor-filled version of layered fruit salad tastes delicious, and it's so beautiful, you can skip the flowers for your next gathering--just use this as your centerpiece!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h30m

Yield 8

Number Of Ingredients 10

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Ingredients

4 cups red grapes
1/2 cup honey
1/4 cup sherry vinegar
1/2 cup olive oil
1/2 teaspoon salt
4 cups packed arugula (5-oz package)
2 firm-ripe pears
6 oz chèvre (goat) cheese, crumbled (1 1/2 cups)
1 cup dried cherries
1/2 cup peeled toasted hazelnuts

Steps:

Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, toss grapes and honey. Arrange on cookie sheet. Roast 20 to 30 minutes, stirring once, until grapes burst and begin to caramelize.
Meanwhile, in large bowl, beat sherry vinegar, olive oil and salt with whisk. Set aside.
Add grapes and any syrup remaining on cookie sheet to vinegar mixture; stir. Cool completely.
Layer as follows. Using slotted spoon, carefully transfer grapes to 3-quart trifle dish or bowl. Place arugula on top of grapes, mounding in center.
Core and thinly slice pears; add them to vinegar mixture, and toss to coat. Using slotted spoon, transfer pears to bowl, spreading them evenly on top of arugula. Discard any remaining liquid. Place chèvre evenly on top of pears; scatter cherries and hazelnuts on top.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 49 g, TransFat 0 g