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  • 4  ounces semisweet chocolate chips, melted

  • 1⁄2  cup balsamic vinaigrette, Newman’s Own®


  • 8  cups prewashed baby arugula

  • 1⁄3  cup dried cranberries, Sun-Maid®

  • 1⁄4  cup halved pecans, Diamond®

  • 1⁄4  cup goat cheese, crumbled

  • 1⁄4  cup Gorgonzola cheese, crumbled

  • 2  pears sliced (or 1 can [15.25-ounce] light pear halves, drained and sliced)


  1. For the vinaigrette, place chocolate chips in a microwave-safe bowl. Microwave on high about 45 seconds or until melted, stirring every 15 seconds. Slowly whisk vinaigrette into melted chocolate; set aside.

  2. For salad, divide arugula among 4 chilled salad plates. Arrange remaining salad ingredients over arugula. Serve salads drizzled with vinaigrette.