INGREDIENTS
4 cups
Arugula
2
Bosc pears
1/2 cup
Cranberries, dried
1/2
Red onion, medium
1
Shallot, small
2 tsp
Dijon mustard
1/4 cup
Maple syrup, pure
1 pinch
Black pepper
1/4 tsp
Kosher salt
1/4 cup
Apple cider vinegar
1/4 cup
Olive oil, extra-virgin
1/2 cup
Candied walnuts or pecans
1/2 cup
Bleu cheese