Name: Bibb and Arugula Salad with Pear and Goat Cheese
Total time: 25 min
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

Why This Recipe Works

After trying a few alternatives, we found that peppery arugula contrasted well with the buttery Bibb lettuce in this salad. Thinly slicing the subtly sweet pear allowed us to incorporate it cohesively with the greens. Pepitas added a welcome crunch while soft, pungent goat cheese added richness. We chose lemon juice as the base of our Foolproof Vinaigrette here because it paired well with the pear.

Before You Begin

Use a mandoline to thinly slice the pear. Toast the pepitas in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat so the pepitas won't scorch.

Instructions

For the dressing: Combine lemon juice, shallot, mayonnaise, mustard, and salt in medium bowl and season with pepper to taste. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into lemon juice mixture until glossy and lightly thickened, with no pools of oil visible. (If pools of oil are visible on surface as you whisk, stop addition of oil and whisk until mixture is well combined, then resume whisking in oil in slow stream.)

For the salad: Place lettuce, arugula, pear, half of goat cheese, and half of pepitas in large bowl. Toss to combine. Drizzle with dressing and toss until greens are evenly coated. Season with salt to taste. Sprinkle with remaining goat cheese and remaining pepitas. Serve immediately.