Arugula and Pear Salad

[Guest guest]

Arugula and Pear Salad

 

Dressing:

2 tablespoons minced shallot

3 tablespoons vegetable broth

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt or to taste

freshly ground pepper to taste

 

Salad:

1/2 cup chopped walnuts

2 firm red Bartlett pears

5 cups butterhead lettuce (Bibb or Boston)

washed, dried and torn into bite-size pieces

4 cups arugula, trimmed, washed and dried

 

To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and

pepper in a small bowl.

To prepare salad, toast walnuts in a small dry skillet over medium-low heat,

stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl

and let cool.

Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon

on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the

remaining dressing; toss well. Divide among 8 plates. Top with walnuts.