Layered Arugula Salad with Pear Vinaigrette (Magnolia Table)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. To make the pear vinaigrette: In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes.

Step 2

2. Whisk in the mustard and pepper. Whisking constantly, add the oils in a slow, steady stream. Whisk again just before serving. Store in an airtight container in the refrigerator until needed and for up to 4 days.

Step 3

To make the arugula salad: Spread half of the arugula in a medium glass serving bowl (preferably with straight sides, such as a trifle bowl).

Step 4

4. Arrange half of the pears over the arugula. Sprinkle with half of the pomegranate arils and half of the walnuts.

Step 5

5. Repeat the layers once more. Scatter the blue cheese over the top.

Step 6

6. Just before serving, drizzle a few spoonsful of vinaigrette over the salad, just enough to gloss the arugula, and pass the rest at the table