Arugula, Pear Salad with Cashew Nut Cheese & Honeyed Vinaigrette

Anyone else out there complete cheese lovers? I love my cheese…goat, Gouda, stinking blues, fresh mozzarella! I actually get a hankering for all my favorites. But when I do let myself indulge, these are the cheeses I run for! As for the typical cheese you find on every supermarket shelf or find in the deli, I avoid like the plague. Read the ingredients list and you’ll know why! See cellulose on the list, that’s saw dust so your shredded cheese won’t cake together! As for Kraft singles and Velveeta, you should just eat the plastic, it’s better for you than the actual so-called “cheese.” Ok, off my rant!

So when I’m really in the mood for something different and in the mood to play in the kitchen, I’ll make my own nut cheeses. This is the  perfect salad to make your own homemade nut cheese! Light and seasonal with a touch of sweetness from the honey vinaigrette, you’ll be busy making batches of homemade cheese and searching for the best pears you can find! A little time-consuming but well worth it I promise!! Change up your nuts to make different cheeses!

 Makes 2-3 Servings

  •   2 cups arugula
  •   2 cups pears- sliced thin

 Glazed Pecans:

  •   ¼ cup pecan halves
  •   ¼ teaspoon cinnamon
  •   1 tablespoon maple syrup
  •   1 tablespoon butter   

Preheat oven for 350 degrees F. Line baking sheet with parchment paper. In a sauce pan, add butter, cinnamon, and syrup and heat until butter melts or it begins to bubble. Add in pecans and coat well. Spread over baking sheet and bake for 5 minutes. Until they turn brown. Keep an eye on them, they will burn fast!!! Let cool for 10 minutes.

Nut Cheese:

  •   2 cups cashews-soaked 4 hours
  •   1 tablespoon rosemary
  •   1 tablespoon parsley
  •   1 tablespoon thyme
  •   ¼ teaspoon salt
  •   ½- ¾ cup water- as needed
  •   2 teaspoon apple cider vinegar
  •   2 tablespoon nutritional yeast

Add nuts, yeast, vinegar, salt, and water in a food processor until smooth and buttery. Fold in herbs. Store in refrigerator for up to a week in an air tight container. Fresh herbs are better but you can also use dried.

Honeyed Vinaigrette:

  •   1 tablespoon local honey
  •   2 tablespoons white wine vinegar
  •   2 tablespoons good cold-pressed olive oil

In a mason jar or empty container. Add all ingredients and shake well.

On a plate, add arugula, pears, and glazed pecans. Top with crumbled nut cheese. Pour on honeyed vinaigrette and serve!

Grab more recipes like this one from my new fall/winter cookbook.

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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