Arugula and Pear Salad with Dijon Sherry Vinaigrette

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I added dried cranberries and fennel. I served this at a Christmas dinner to rave reviews

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Pretty good, but not outstanding. I reduced the amount of dijon since the recipe called for more than my liking. I also added a little crumbled goat cheese, which I think improved it.

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Good, but not the best arugala salad I've ever had. Probably won't go out of my way to make it again.

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This is now a favorite.It is wonderful to serve as a first course before a heavy meal such as short ribs with red wine gravy and kale (October issue of Bon Appetit.Ina's French Apple Tart makes a fabuluous gourmet meal. Bon Appetito!

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I also used pear vinegar because I didn't have sherry vinegar and now that they are in season, I add a sprinkling of pomegranate seeds on top for added sweetness and color.

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This salad is so perfect, just the right blend of ingredients and so delicious.

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This recipe is great no matter what you plan to serve. It was easy and everyone loves it. I've made it with pear-infused vinegar, white wine vinegar, and sherry vinegar, whatever I happen to have. They were all great. Sometimes I omit the walnuts if my guests are alergic to nuts.

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I have made this salad twice this week. It is excellent. I even used spinach in place of arugula and it was good. I have given this recipe out several times. There is so much you can do with this recipe. Thanks, Dave.

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I love this recipe. It was easy and very good. I served it at a dinner party and everyone loved it. I didn't have sherry vinegar so I used white balsamic vinegar instead and it was great.

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I have had this salad now 3 times. I am surprised no one else has reviewed it. I'm making it again tonight and had to search for a while because my recipe box is full.....
Linda