Arugula Pear and Blue Cheese Salad
We love the combination of the peppery taste of the arugula, the salty, creamy blue cheese and the sweet, juicy bits of pear in the salad. The somewhat unique vinaigrette is another pleasant surprise.
Ingredients
- 1/4 cups pear plus 2 Tbsp. preserves
- 1/2 cups Champagne vinegar
- 1 shallot sliced
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/2 cups olive oil
- 8 cups arugula loosely packed
- 2 pear Bartlett , cut into 6 wedges each
- 4 ounces blue cheese crumbled
- 1/4 cups walnut chopped toasted
Instructions
- Process 1/4 cup preserves and next 5 ingredients in a food processor 30 seconds to 1 minute or until smooth. With processor running, pour oil through food chute in a slow steady, stream, processing until smooth. Transfer to a 2-cup measuring cup or small bowl, and stir in remaining 2 Tbsp. pear preserves.
- Place arugula in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with vinaigrette.
Notes
RECIPE NOTES ...
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