Arugula and Pear Salad

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2 tablespoons finely chopped shallot

3 tablespoons vegetable broth

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

Freshly ground pepper to taste

Salad

1/2 cup chopped walnuts

2 firm red Bartlett pears

5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces

4 cups arugula, trimmed

Dressing