Arugula Salad with Pickled Pear Vinaigrette - Pacific Northwest Canned Pear Service

Ingredients

• 4 cups distilled white vinegar
• 2 cups dry white wine
• 1/2 cup granulated sugar
• 3 bay leaves
• 1 tablespoon white peppercorns
• 1 tablespoon dried red pepper flakes
• 3-1/2 quarts Pacific Northwest Canned Pears, slices, in juice, drained and juice reserved
• 1/2 cup Dijon mustard
• 1 cup olive oil or olive oil blend
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground white pepper
• 24 cups arugula leaves
• 96 slices peeled, seedless cucumber
• 6 cups shredded carrots
• 3 pints blackberries
• 4-1/2 cups crumbled feta cheese