- 3/4 cup vegetable oil
- 6 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 8 cups lightly packed arugula (about 8 ounces), stems trimmed
- 6 small Bosc or Comice pears, halved, cored, thinly sliced
- 8 ounces Stilton cheese, crumbled
- Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
- Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.