Arugula & Pear Salad From Giant Eagle By Eating Well


UPDATED: Wednesday May 1, 2013 2:22 PM

Ingredients

  • 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

 

Recipe Directions:

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.