Wilted Arugula , Mushroom, Pear and Blue Cheese Salad

This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 10  ounces button mushrooms (Baby Bella`s cut in 1/2)
• 1  red onion, diced
• 4  garlic cloves, minced
• 1⁄4 cup vermouth or 1⁄4 cup white wine
• 1⁄4 teaspoon salt
• 1  pinch  chili pepper flakes
• 1⁄2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
• 1⁄4 teaspoon  fresh ground nutmeg
• 8  cups arugula, washed and spun dry
• 1  pear, diced
• 1⁄4 cup  crumbled blue cheese
• 1⁄4 cup  toasted pine nuts (optional)

Directions

1. In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
2. Deglaze the pan with vermouth.
3. Add salt, pepper flakes, herbs, nutmeg and arugula.
4. Stir to slightly wilt.
5. Place into a salad bowl top with diced pears and blue cheese.
6. Serve immediately.
7. May squeeze some fresh lemon over it!