Another Boon for the Cardiovascular System.
One of our favorite fall fruits is the pear. If you’re in the Northwest, you have a much better chance of visiting a pear orchard than here in New England. But whether they’re fresh picked or not, nothing beats a poached pear served with soft goat cheese, walnuts, arugula, and a fig reduction.
This week’s Kripalu Recipe is a salad that is great for the cardiovascular system (though it depends on how much goat cheese you use). The arugula is a good source of magnesium, which helps lower blood pressure; the walnuts are a great source of alpha linolenic acid, which is also useful at lowering blood lipids; and the pear is a great source of soluble fiber, like the apples in the recipe above.
6 cups arugula
1 ripe pear
2 cups water (or 1½ cup water and ½ cup cooking wine)
2 tablespoons agave
¼ cup freshly cracked walnuts
¼ cup soft goat cheese (or leave the cheese on the side for vegan
Peel the pear, cut in half, and remove the seeds. Combine water (and wine if you choose to) and agave in a saucepan. Bring to a simmer, stirring to distribute agave. Place pear in agave water. Simmer 10 minutes, until pear is tender but not mushy. Allow pear to cool in poaching liquid, then drain.
¹⁄3 cup balsamic vinegar
2 tablespoons fennel leaf (optional)
¼ cup chopped dried figs
¹⁄3 cup extra-virgin olive oil
1 tablespoon fresh-squeezed orange juice
½ teaspoon salt
Soak figs in warm water. Simmer balsamic vinegar, reducing to about ¼ cup. Cool balsamic vinegar and drain figs, then combine all ingredients in a blender. The fennel leaf is optional but really worth including.
To make salad
Arrange arugula on center of plate. Sprinkle with goat cheese and walnuts. Cut each pear half in half again and then fan it on edge of plate. Dress with balsamic fig reduction and serve. Enjoy!