Pear And Blue Cheese Salad

I'm not sure what it is, but I feel once you add fruit and cheese to a salad it makes it feel extra fancy.  This is a perfect salad to start your holiday meal.  Enjoy!

Vinaigrette:
1/2 tsp Honey
1/2 tsp Dijon Mustard
1/4 c White Balsamic Vinegar
1 Tbsp Lemon Juice
​1 Tbsp Shallot - Super Finely Chopped
1 Garlic Clove - Crushed 
2 Tbsp Fresh Chopped Basil
1/2 c Extra Virgin Olive Oil
Kosher Salt
​Fresh Ground Pepper

Salad:
7 - 8 oz Arugula
1 Bartlett Pear - Cored and Diced
2 Celery Stalks - Diced
1/4 c Dried Cranberries
1/3 c Blue Cheese Crumbles
1/4 c Chopped Walnuts - Toasted
Kosher Salt

In a bowl, whisk together the honey, dijon mustard, white balsamic vinegar, lemon juice, shallot, garlic, basil, a large pinch of kosher salt and a few grinds of pepper.  When combined, slowly stream in the olive oil.  Once the olive oil has emulsified with the vinegar mixture taste to see if any more salt or pepper needs to be added.  Once the seasoning is perfect set the dressing aside.

In a large salad bowl, combine the arugula, pear and celery.  Sprinkle the mixture with a pinch or two of salt.  Toss with enough of the dressing to coat the arugula.  Add the dried cranberries, blue cheese and toasted chopped walnuts and toss again. Serve immediately.

Serves 6 as a side dish

Extra dressing can be stored, covered, in the fridge for up to a week.