Arugula And Pear Salad

Ingredients

• 0.5 cup walnuts
• 1.5 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp extra-virgin olive oil
• 2 count pear – cored and thinly sliced
• 1 tsp lemon juice
• 5 ounces arugula
• 3 ounces blue cheese – crumbled

Instructions

1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified.
3. Slice the pears and toss them with the lemon juice to prevent browning.
4. Place the arugula in a large mixing bowl. Drizzle with about half of the dressing and toss to lightly coat.
5. Add the pears and toasted walnuts to the bowl and gently toss just to combine.
6. Scatter the blue cheese over the salad and drizzle with the remaining dressing. Serve immediately.