Arugula, Pear & Blue Cheese Salad with Warm Vinaigrette
2 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 4 tablespoons olive oil Salt and pepper4 large handfuls arugula (about 12 ounces) 1 barely ripe pear, cored and slice
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Cooking tools:
- Saucepan
- Whisk
- Measuring spoon
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- Chef's knife
- Cutting board
- Plate
- Serving platter
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- Paring knife
- Salt and pepper shaker
- Pepper mill
- Fork
Ingredients
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 4 tablespoons olive oil
- Salt
- pepper
- 4 large handfuls arugula (about 12 ounces)
- 1 barely ripe pear, cored and sliced thin
- 3 ounces soft blue cheese
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