Wilted Arugula, Asian Pear and Blue Cheese Salad

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 4 tablespoons olive oil
  • Salt and pepper
  • 4 large handfuls arugula (about 12 ounces)
  • 1 asian pear, cored and sliced thin
  • 3 ounces soft blue cheese

Whisk together the balsamic vinegar, mustard, and honey in a small saucepan over low heat. Gradually pour in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper. Divide the arugula between plates. Top with the sliced pear and blue cheese, then drizzle with warm vinaigrette.

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