Bresaola Gorgonzola and Pear Tartine

Ingredients

• 1/2 teaspoon of Dijon mustard
• 4 teaspoons red wine vinegar
• 6 teaspoons olive oil
• Kosher salt
• freshly ground black pepper
• 4 1/2 inch slices ciabatta, cut in half lengthwise
• 1 1/2 ounces gorgonzola dolce, softened (about 1/3 cup)
• 1/4 cup toasted chopped walnuts
• 1 1/2 cups baby arugula (about 1 ounce)
• Half of 1 d’Anjou pear, cored, cut into 12 slices
• 12 slices of Bresaola