1/4 cup plus 2 Tbsp peach or pear preserves
1/2 cup Champagne vinegar
1 shallot, sliced
2 tsp. Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil
8 cups loosely packed arugula
2 Bartlett pears, cut into 6 wedges each
4 oz. blue cheese, crumbled
1/4 cup chopped toasted walnuts or pecans
Process 1/4 cup preserves and next 5 ingredients in a food processor 30 seconds to 1 minute or until smooth. With processor running, pour oil through food chute in a slow steady stream, processing until smooth. Transfer to a 2-cup measuring cup or small bowl, and stir in remaining 2 Tbsp peach preserves.
Place arugula in a large serving bowl. Top with pears, blue cheese, and pecans. Drizzle with vinaigrette.
Elizabeth From Southern Living Magazine