Arugula Pear Salad

Arugula Pear Salad
From Chef Aaron Hubbard, Eno's Pizza Tavern

▪    2 oz. Baby Arugula
▪    .5 oz. Crumbled Blue Cheese
▪    .5 oz. Crumbled Prosciutto
▪    1 oz. Sliced Bartlett Pear
▪    .5 oz. Champagne Vinaigrette (recipe below
▪    Pinch of Fresh Basil 

1.    Toss the greens and vinaigrette in an open bowl. 
2.    Top with pear, prosciutto and blue cheese.
3.    Finish with a pinch of fresh basil.
Note:    Pear works great, but apple would work as well. 

Champagne Vinaigrette — Ingredients:
▪    2 oz. Shallot, peeled & chopped
▪    2.5 oz. Honey
▪    2 oz. Dijon Mustard
▪    3 oz. Champagne Vinegar
▪    S&P to taste (pinch of each)
▪    6 oz. Olive Oil  
1.    Mix shallot, honey, mustard and vinegar. Add a pinch of salt and pepper.
2.    Using a hand blender, puree the base and slowly add the oil.
3.    Taste and adjust with salt and pepper, a pinch of sugar if needed.