Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Ingredients

  • 1 1/2 pounds seedless red grapes, stemmed
  • 4 teaspoons plus 3/4 cup extra-virgin olive oil
  • 4 shallots (about 4 ounces), peeled

    • 1/4 cup Sherry wine vinegar
    • 2 tablespoons honey

    • 12 ounces arugula (about 16 cups), tough stems removed
    • 3 ripe pears, quartered, thinly sliced

    Description

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