Baby arugula makes a nice change from lettuce. Many people are unfamiliar with its piquant charms and fear that it is one of those bitter greens. Although it does have a pronounced peppery taste when eaten unadorned, mixed in a salad with other ingredients and dressing, it is surprisingly tamed, yet distinctive. So if you're looking for something new to jazz up your salad repertoire, try this elegant presentation.

5 ounces Arugula (add lettuce greens to mixture if you like)

1/2 teaspoon Dijon mustard

2 tablespoons champagne vinegar or white wine vinegar

1/2 teaspoon sugar

1/4 cup walnut oil

1/4 cup canola oil

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper, to taste 

1 ripe pear, peeled and sliced

1/4 cup toasted walnut halves or pieces

1/4 cup Stilton or Gorgonzola cheese, crumbled

Place the arugula in a large bowl and refrigerate.

Combine the mustard, vinegar, sugar, and oils in a jar and shake vigorously to mix. Season to taste with salt and pepper.

When ready to serve the salad, shake the dressing thoroughly to emulsify, as it will separate as it sits. Add about 1/4 cup of dressing to the arugula and toss well. Add more dressing as desired. Extra vinaigrette will keep, refrigerated, for 1 month.

Divide the greens between 4 plates and arrange the pear slices, nuts, and cheese attractively atop the arugula. Serve immediately

Serves 4