Arugula and Pear Salad with Toasted Walnuts

Ingredients

• 2 teaspoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon Dijon mustard
• ¼ cup chopped walnuts, toasted
• 2 Bosc pears, thinly sliced
• ¼ teaspoon salt
• 6 cups baby arugula leaves
• + 2 more ingredients
• • ¹/₈ teaspoon freshly ground black pepper
  • 1 tablespoon minced shallots

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

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