Recipe: Salad

Ingredients

• 5 to 6 cups arugula, cleaned and dried
• 1 Bosc or Anjou pear, thinly sliced
• 8 ounces Feta

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  Blood Orange Vinaigrette:

  • 1/2 cup blood orange juice
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon sherry vinegar
  • 1 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
• 
  

Directions

Combine arugula and pear in a salad bowl, then dress the salad with the vinaigrette. Top salad with feta crumbles