Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette

• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons minced shallot
• 7 tablespoons extra-virgin olive oil
• 1/2 pound fresh chanterelles (preferably small; halved if large)
• 1 very firm Bartlett pear
• 6 ounces baby arugula
• 1 (1/3-pound) piece Parmigiano-Reggiano

1. Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes.
2. Add 6 tablespoons oil in a slow stream, whisking.
3. Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chanterelles, stirring, until crisp-tender, 3 to 4 minutes.
4. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and saute, stirring, 5 seconds.
5. Remove from heat and keep warm, covered.
6. Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates.
7. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates.
8. Arrange chanterelles around arugula.
9. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad.
10. Drizzle salads with some of remaining vinaigrette.

cider vinegar, honey, kosher salt, black pepper, shallot, extravirgin olive oil, chanterelles, bartlett, baby arugula

Taken from www.epicurious.com/recipes/food/views/arugula-salad-with-chanterelles-pears-parmesan-and-cider-vinaigrette-107210 (may not work)