The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.
|2 T||shallot (minced)|
|3 T||vegetable broth|
|3 T||olive oil|
|1 1⁄2 T||balsamic vinegar|
|1⁄4 t||salt (or to taste)|
|black pepper (to taste)|
|1⁄2 c||walnuts (chopped)|
|2||pears (Bartlett, firm red)|
|5 c||lettuce (butterhead, bibb or boston, washed, dried and torn into bite-sized pieces)|
|4 c||arugula (trimmed, washed and dried)|
Prepare your dressing by placing all of the ingredients into a mason jar or other tightly lidded container. Shake vigorously, until the ingredients are completely combined.
For the salad, begin by lightly toasting the walnuts in a hot skillet over the stove. You will know that they are ready when they give off a pleasing aroma. Slice the Bartlett pears into thin slices. Place pear slices into a large bowl and coat with 1 T. dressing. Toss until each slice is completely coated. Add the lettuce, arugula and toss until all are coated with dressing, adding more if desired. Top with walnuts, serve and enjoy!