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Arugula-Pear-Blue Cheese Salad

Arugula, Pears, Pecans, Blue Cheese For Salad

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 

About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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