A classic Arugula-Pear-Blue Cheese Salad pairs perfectly with most entrees. For a more pungent flavor, use gorgonzola cheese.
1/4 cup plus 2 Tbsp. pear preserves
1/2 cup Champagne vinegar
1 shallot, sliced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
8 cups loosely packed arugula
2 Bartlett pears, cut into 6 wedges each
4 ounces blue cheese, crumbled
1/4 cup chopped toasted walnuts
How to Make It
Process 1/4 cup preserves and next 5 ingredients in a food processor 30 seconds to 1 minute or until smooth. With processor running, pour oil through food chute in a slow steady, stream, processing until smooth. Transfer to a 2-cup measuring cup or small bowl, and stir in remaining 2 Tbsp. pear preserves.
Place arugula in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with vinaigrette.