Arugula and Pear Salad with Pomegranate
Spoodles -- Boardwalk Resort

Ingredients:
1/2 cup balsamic vinegar
4 oz. arugula, washed well and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh cracked black pepper
3 tbsp. extra virgin olive oil
Juice of half a lemon
2 tbsp. roasted walnut pieces
3 tbsp. Gorgonzola cheese
1 pomegranate, seeded

Make balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (or until it starts bubbling).

Cool.

Place the arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice.
Divide salad onto four cold plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle a spoonful of balsamic syrup over each salad.