Bibb and Arugula Salad with Pear and Goat Cheese | America's Test Kitchen

Ingredients

• 1 tablespoon lemon juice
• 1 1/2 teaspoons very finely minced shallot
• 1/2 teaspoon mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon table salt
• 3 tablespoons extra-virgin olive oil
• 1 head Bibb lettuce, torn into bite-size pieces (7 cups)
• 3 ounces (3 cups) arugula, torn into bite-size pieces
• 1 Bosc pear, halved, cored, and sliced thin
• 3 ounces goat cheese, crumbled (¾ cup), divided
• 1/4 cup raw pepitas, toasted, divided