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

View Full Recipe