Pear, Fig, Apple & Arugula Salad with Champagne Walnut Vinegar Dressing | Garden Of Eydie

Ingredients

• 5 ounces baby arugula
• 1 medium sized pear, cored, thinly sliced
• 1 small green apple , cored, diced to ¼” piece 3 or more
• figs, stemmed and quartered
• 1/2 cup walnut halves , toasted* and chopped
• ⅓ cup of Golden or White Balsamic Vinegar
• ⅓ cup of Sparrow Lane Walnut Champagne Vinegar
• 2 tablespoons finely minced shallot
• 1 tablespoon honey, or more to taste
• 2 teaspoons minced garlic
• 1 teaspoons Dijon mustard
• ⅛ teaspoon liquid smoke
• freshly ground black pepper to taste