Arugula and Pear Salad with Toasted Walnuts

• 1 tablespoon minced shallots
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 6 cups baby arugula leaves
• 2 Bosc pears, thinly sliced
• 1/4 cup chopped walnuts, toasted

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

Serves 4; 168 calories.

VERDICT:  Couldn't have been easier, and the dressing is made with things I'm likely to have on hand.  Also, nice for winter when nothing is in season.  Keep.