Ensalada de Rúcula y Pera con Vinagreta de Queso Azul

Ingredientes

• 1/4 cup pecans (pieces)
• 2 pears (any variety)
• 5 ounces arugula
• 2 Tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon shallot (finely minced)
• 1/4 olive oil
• 1/4 cup blue cheese crumbles

Preparación

1. 1

   Toast: Place a small skillet over medium heat. Toast the chopped pecans in the dry skillet for 3 minutes, shaking the pan every 15 seconds to prevent burning. Set aside to cool.

2. 2

   Slice: Cut the pears in half and scoop out the core. Thinly slice.

3. 3

   Assemble: Arrange the arugula on a platter, add the pear slices, and sprinkle on the pecans. Drizzle over the dressing or serve on the side.

4. 4

   --- Blue Cheese Vinaigrette ---

5. 5

   Whisk together, the shallots mustard and vinegar in a small bowl. Pour in the olive oil in a slow, steady stream, whisking constantly.

6. 6

   Crumble: Using a fork, mash up the blue cheese.,and stir into the dressing.