- 2 tablespoons finely chopped 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
- Freshly ground pepper, to taste
- 1/2 cup chopped walnuts
- 2 firm red Bartlett pears
- 5 cups lettuce, (Bibb or Boston), torn into bite-size pieces
- 4 cups arugula, trimmed
To prepare dressing: Whisk shallot, 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, 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 the walnuts.