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Arugula and Pear Salad with Dijon Sherry Vinaigrette Recipe

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This recipe for Arugula and Pear Salad with Dijon Sherry Vinaigrette, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium bunch arugula, washed and stemmed
1 Bosc pear
1/4 c sherry vinegar
2 heaping tsp of whole grain Dijon mustard
1/3 c olive oil
1 shallot, minced
Kosher salt
Freshly ground black pepper
3/4 c walnuts halves, toasted

Directions:
Directions:
Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.

In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.

Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

Number Of Servings:
Number Of Servings:
2 to 3
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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