Harvest Salad

Ingredients

• 2 cups baby arugula 
• 1  but bosc pear firm cored ripe cut into chunks
• 1 tablespoon dijon mustard 
• 0.5 cup cranberries dried
• 2 cloves garlic minced
• 1  apples i use 2 granny smith apples cored cut into chunks
• 0.5 cup olive oil 
• 1 cup pecans 
• 0.3 teaspoon pepper 
• 6 cups romaine lettuce chopped
• 0.5 teaspoon salt 
• 0.3 cup shallots finely chopped
• 0.5 teaspoon sugar 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes.
2. Transfer to a bowl and let cool.
3. Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar.
4. Drizzle in oil, then whisk until well combined.
5. In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries.
6. Pour in dressing; toss to combine. Top with toasted pecans and serve.