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    from "Real SimpleŽ magazine"

    To turn this into a warm salad, heat the vinaigrette in a small saucepan over medium heat for 1 minute. If desired, substitute spinach for the arugula.

    Hands-on time: 20 minutes
    Total time: 20 minutes

    Makes 4 servings

    1 tablespoon maple syrup
    1 teaspoon Dijon mustard
    1 tablespoon red wine vinegar
    1/4 teaspoon kosher salt
    1/8 teaspoon black pepper
    2 tablespoons extra-virgin olive oil
    8 cups arugula leaves
    1 pear, unpeeled, thinly sliced
    1/2 cup (2 ounces) blue cheese, crumbled

    Print recipe

    In a small bowl, whisk together the maple syrup, mustard, vinegar, salt, and pepper. Whisking constantly, slowly add the oil; set aside. Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette.

    CALORIES 184 (65% from fat); FAT 13g (sat 5g); PROTEIN 6g; CHOLESTEROL 16mg; SODIUM 410mg; FIBER 2g; CARBOHYDRATE 12g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Earthbound Farm Organic Baby Arugula Salad - $2.99/5oz
      Anjou Pears - $1.99/lb
     Farm Fresh, Medium
    Crumbled Domestic Gorgonzola - $7.99/lb
    You May Already Have
      Coombs Family Farms Certified Organic Grade A Dark Amber Maple Syrup - $6.99/ea
     8 fl.oz.
      Maille Dijon Mustard - $5.59/ea
      Roland Aged French Red Wine Vinegar - $2.99/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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