Arugula & Pear Recipe

Make the vinaigrette

In a small bowl or jar, combine sherry vinegar, Dijon mustard, honey, minced shallot, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper. Whisk to combine.

Slowly stream in the olive oil while whisking constantly (or secure jar lid and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with remaining salt and pepper if needed. Let rest 5–10 minutes to allow shallot flavor to mellow.

Prepare pears

Wash pears. Slice each pear in half lengthwise, remove core with a small spoon, and thinly slice each half into 1/8–1/4-inch (3–6 mm) slices. Toss slices lightly with a teaspoon of lemon juice if you will not dress immediately to prevent browning (optional).

Toast walnuts

In a dry skillet over medium heat, add the chopped walnuts and toast, stirring frequently, 2–3 minutes until fragrant and lightly browned. Transfer to a plate to cool (this concentrates flavor and prevents making salad oily).

Toss salad

Place the arugula in a large bowl. Add about half of the vinaigrette (start light — you can add more to taste) and gently toss to coat the leaves evenly. Add pear slices and toasted walnuts and toss once more very gently to distribute.

Finish and serve

Crumble the Gorgonzola evenly over the dressed salad. Season with remaining 1/2 tsp salt and 1 tsp freshly ground black pepper (or to taste) if desired. If the salad seems dry, drizzle additional vinaigrette by the teaspoon until desired coating is achieved. Serve immediately on chilled plates.