Arugula Salad with Blue Cheese and Pecans
4 cups salad greens
2 cups arugula leaves
1 large ripe pear, peeled, cored and thinly sliced
1/3 cup crumbled blue cheese (optional)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 cup toasted pecans
1. Toss greens in large bowl. Top with pear slices and blue cheese.
2. Mix oil, vinegar, salt and pepper in small bowl with wire whisk until well blended. Drizzle over salad. Sprinkle with pecans and serve immediately.