INGREDIENTS
1/2 cup
extra virgin olive oil
3 tbsps
balsamic vinegar
1 tbsp
dijon mustard
1 tbsp
garlic cloves
1/2 tsp
sea salt
1/2 tsp
black pepper
1 small
onion
1/2 cup
sweetened dried cranberries
7 ozs
arugula leaves
1/2 cup
parmesan
1 large
bosc pear
1 cup
candied walnuts