| 1 teaspoon | Dijon mustard |
| ¼ teaspoon | Honey |
| ⅓ cup | Kokomo Verjus |
| ¼ cup | Olive oil |
| 1 | Shallot, minced |
| 1 | Pear, sliced |
| ½ cup | Walnut pieces |
| 4 ounces | Wild arugula |
| 1 tablespoon | Shaved parmesan |
| To taste | Salt and pepper |
|
Whisk the mustard, honey, Kokomo Verjus, olive oil, and shallot in a bowl.
Add the sliced pear, walnuts, and wild arugula and mix to coat.
Season with salt and pepper, and top with shaved parmesan.
Serves 2. |
