Honey Cider Vinaigrette
3 teaspoons minced shallot
3 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
4 tablespoons apple cider vinegar
1 tablespoon honey
½ cup extra-virgin olive oil
Salt and pepper
1 pound Sfoglini Beet Fusilli or other beet pasta
16 oz. cooked beets, diced
2 pears, medium diced
2 cups baby arugula
½ cup raw pecans
½ cup crumbled goat cheese
- Prepare vinaigrette by combining shallot, mustard, lemon juice, vinegar & honey in a small bowl. Gradually add olive oil while continuously whisking to emulsify the vinaigrette. Add salt and pepper to taste and set aside.
- Cook pasta in boiling, salted water until al dente, about 6 minutes, and drain.
- Transfer cooked pasta to a medium bowl and toss gently with 2 tbsp of the vinaigrette, or enough to lightly coat pasta to prevent it from sticking together. Cover and chill in refrigerator until cooled, about 30 minutes (or up to 1 day if making ahead).
- Toss pasta with beets, pears, baby arugula, pecans, and crumbled goat cheese. Stir in additional vinaigrette to taste (you will likely not need it all) and serve at room temperature.