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

Recipe courtesy of Gourmet Magazine

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 lb fresh Crimini mushrooms, halved, or quartered if large

1 very firm Bosc pear

1 bunch Arugula, stems removed, rinsed

1 (1/3-lb) piece Parmigiano-Reggiano

Preparation:

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

Sweet!