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

1. 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. 2

   Add 6 tablespoons oil in a slow stream, whisking.

3. 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. 4

   Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and saute, stirring, 5 seconds.

5. 5

   Remove from heat and keep warm, covered.

6. 6

   Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates.

7. 7

   Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates.

8. 8

   Arrange chanterelles around arugula.

9. 9

   Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad.

10. 10

    Drizzle salads with some of remaining vinaigrette.

* Per serving · 4 servings · Values may vary.