Baby Arugula Salad with Asian Pears and Champagne Vinaigrette (Home Cookin’)

This is the perfect summer salad! It’s light, crisp, and refreshing on a hot, sticky day when you’re just not in the mood to cook. All you need is baby arugula, an Asian pear, pine nuts, and grated parmesan cheese. The champagne vinaigrette (my favorite dressing) is easy to make and really elevates this dish to another level of tasty. Grab some olive oil, champagne vinegar, dijon mustard, a shallot, some salt & pepper, and you’re all set. Enjoy!

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Champagne vinaigrette ingredients

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Finely chopped shallot

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Olive oil, dijon mustard, champagne vinegar, salt, and pepper

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Whisk until smooth

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The dressing is complete

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Freshly washed and dried baby arugula

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Toasted pine nuts

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Diced Asian pears

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Baby arugula salad with Asian pears and Champagne Vinaigrette

Champagne Vinaigrette Recipe

Ingredients
1 shallot, peeled and finely chopped
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
Freshly ground black pepper (to taste)

Directions
Combine shallot, champagne vinegar, olive oil, dijon mustard, salt, and pepper in a bowl and whisk until smooth. Serve with salad.

Baby Arugula Salad with Asian Pears and Champagne Vinaigrette (Home Cookin’)