Ingredients

• 2 tablespoon finely chopped shallot
• 3 tablespoon vegetable broth
• 3 tablespoon extra-virgin olive oil
• 1 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/2 cup chopped walnuts
• 2 firm red Bartlett pears
• 5 cups butterhead lettuce, (Bibb or Boston), torn into bite-size pieces
• 4 cups arugula, trimmed

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Cooking Directions

Step 1

To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.

Step 2

To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Step 3

Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.