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Arugula-Pear-Blue Cheese Salad
Ingredients
  • ¼ cup plus 2 Tbsp. pear preserves
  • ½ cup Champagne vinegar
  • 1 shallot, sliced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup olive oil
  • 8 cups loosely packed arugula
  • 2 Bartlett pears, cut into 6 wedges each
  • 4 ounces blue cheese, crumbled
  • ¼ cup chopped toasted walnuts
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