Ingredients

For Dressing:
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
For Salad:
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



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