Bibb and Arugula Salad with Pear and Goat Cheese

Name: Bibb and Arugula Salad with Pear and Goat Cheese
Yield: Serves 4
Ingredients: 1 tablespoon, lemon juice; 1 1/2 teaspoons, very finely minced shallot; 1/2 teaspoon, mayonnaise; 1/2 teaspoon, Dijon mustard; 1/8 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 head, Bibb lettuce, torn into bite-size pieces (7 cups); 3 ounces (3 cups), arugula, torn into bite-size pieces; 1 , Bosc pear, halved, cored, and sliced thin; 3 ounces, goat cheese, crumbled (¾ cup), divided; 1/4 cup raw, pepitas, toasted, divided

Side Dishes
Vegetables
Salads

By Keith Dresser ･ Appears in Cook's Illustrated March/April 2019

It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.

SERVES 4

TIME 25 minutes

Bibb and Arugula Salad with Pear and Goat Cheese

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