How To Make Fig, Pear, Arugula, & Herb Salad - Best Recipe | Charleston Magazine

Ingredients

• 1/4 cup sherry vinegar
• 1 tsp. Dijon mustard
• Kosher or sea salt and freshly ground pepper, to taste
• 3/4 cup extra virgin olive oil
• 4 dried figs, cherries, or cranberries
• 1-2 Bosc pears
• 8 cups wild and/or fresh arugula, baby spinach, Bibb and/or Boston lettuce
• 1 cup lemon balm leaves, mint, thyme, and/or basil
• 1 fennel bulb, sliced
• 1/2 cup toasted pecan pieces (optional)
• 3/4 cup croutons (optional)
• 1/2 cup sliced or roughly grated Parmigiano-Reggiano cheese