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Arugula, Pear and Stilton Salad
3/4 c Vegetable oil
6 tb White wine vinegar
2 tb Minced shallots
8 c Lightly packed arugula; (about 8 ounces), stems trimmed
6 sm Bosc or Comice pears; halved, cored, thinly sliced
8 oz Stilton cheese; crumbled
Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.
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