Pear Salad with Future Fresh Roquette Arugula and Pea Shoots (Dou Miao)



  1. In a large bowl, whisk the white wine vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended.
  2. Season the vinaigrette with salt and freshly ground black pepper.
  3. Add the arugula, pea shoots, pears and chopped walnuts and toss well. Season with salt and pepper and serve right away.


Recipe by Kim Montoya, @casa.montoya