Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Name: Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette
Yield: Makes 12 Servings
Ingredients: 1 1/2 pounds seedless red grapes, stemmed; 4 teaspoons plus 3/4 cup extra-virgin olive oil; 4 shallots (about 4 ounces), peeled; 1/4 cup Sherry wine vinegar; 2 tablespoons honey; 12 ounces arugula (about 16 cups), tough stems removed; 3 ripe pears, quartered, thinly sliced

Photographer Molly Stevens

October 31, 2006

Recipe notes