• 1/3 C. toasted walnuts (see toasting nuts, p. 33)
• 1 medium shallot, quartered
• 1/4 C. walnut oil
• 1/4 C. extra virgin olive oil
• 1/4 C. red wine vinegar
• 1/3 C. dry sherry
• Salt and pepper

For the Salad:

• 3 bunches arugula, leaves only
• 1 pear, peeled, cored, cut into quarters, and sliced
• 1/2 small red onion, thinly sliced with a mandoline or the thin slicing blade of a food processor.
• 1/3 C. blue cheese or goat cheese, crumbled.
• 1/3 C. chopped toasted walnuts.

Levana's Table Kosher Cooking
for Everyone by Levana Kirchenbaugh

• To make the dressing:

Combine all the ingredients in a blender or food processor and blend until smooth and emulsified. Store in a glass jar in the refrigerator. If the dressing thickens too much as it sits, thin it with a few drops of water.

• To make the salad:

Mix the arugula, pear, and onion in a salad bowl or on a platter. Add about 1 cup of the dressing, or just enough to barely coat the greens, and toss. Scatter the cheese and walnuts on top of the greens and serve immediately.

Salads