Ingredients
- ¼ cup EVOO
- ⅓ cup White balsamic vinegar
- 2 tablespoons shallots, minced
- 2 teaspoons garlic, minced
- ½ teaspoon Dijon mustard
- salt and ground black pepper to taste
- 8 cups arugula, 5 oz
- 2 Bartlett pears, sliced
- ¾ cup radishes, sliced
- ¼ cup Parmesan Cheese, crumbled
- ⅓ cup pea greens, optional
Directions
Whisk together oil, vinegar, shallots, garlic, and Dijon mustard. Season with salt and pepper. Toss together arugula, pearls, radishes, and Parmesan cheese with dressing. |