by Sara Quessenberry
1 Tab Maple syrup
1 teas Dijon mustard
1 Tab Red wine vinegar
1/4 teas Kosher salt
1/2 teas Black pepper
2 Tab Extra virgin olive oil
8 cups Arugula leaves
1 Pear, unpeeled, thinly sliced
1/2 cup (3 ounces) blue cheese, crumbled
In a small bowl, whisk together the maple syrup, mustard, vinegar, salt and pepper. Whisking cnstantly, slowly add the oil: set aside.
Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette.