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 butterhead lettuce (Bibb or Boston), torn into bite-size pieces
- 4 cups arugula, trimmed
Description
Arugula & Pear Salad - The Huffington Post
Kitchen Daily
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