Arugula Pear Salad

Ingredients

• Dressing
• 2 Tbsp finely chopped organic shallot
• 3 Tbsp all natural vegetable broth
• 3 Tbsp expeller-pressed extra-virgin olive oil
• 1½ Tbsp balsamic vinegar
• ½ tsp Dijon mustard
• ¼ tsp salt
• Freshly ground pepper to taste
• Salad
• 2 firm organic red Bartlett pears
• 5 cups organic butterleaf lettuce (Bibb or Boston), torn into bite-sized pieces
• 4 cups organic arugula, trimmed
• ½ cup chopped walnuts

Directions

1. To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 Tbsp of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.

MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Nutrition Facts

Serving size: 1 cup each. Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value)