Arugula and Pear Salad with Toasted Walnuts

Photo: Randy Mayor; Styling: Cindy Barr

Ingredients:

  • 1 tablespoon minced shallots
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups baby arugula leaves 
  • Bosc pears, thinly sliced 
  • 1/4 cup chopped walnuts, toasted 

Preparation:

  1. 1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.