Pear Salad with Piedmont Honey Balsamic Vinaigrette
For the Vinaigrette:
¼ Cup Seasons Arbequina extra virgin olive oil
2 Tablespoons Seasons Piedmont Honey white balsamic
1 teaspoon Edmund Fallot Dijon Mustard (available at Seasons)
⅛ Teaspoon Fleur de Sel (French sea salt)
Pinch Seasons Pepe e aglio (black pepper blend)
For the Salad:
4 barely ripe Bartlett or Bosc pears, cored and sliced thin just before plating
4 Tablespoons micro arugula (or baby arugula)
2 Tablespoons roughly chopped toasted walnuts
2 Tablespoons crumbled blue cheese, your favorite
To make the vinaigrette, combine the vinegar, olive oil, Dijon mustard, Fleur de sel and Pepe e aglio in a liquid measuring cup. Whisk well to blend. Set aside until ready to plate.
Arrange sliced pears artfully onto 4 serving plates. Drizzle with the prepared Piedmont Honey vinaigrette, top with micro arugula or baby arugula, sprinkle with walnuts and blue cheese.