Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Ingredients:

• 1 ½ pounds seedless red grapes, stemmed
• 4 teaspoons plus ¾ cup extra –virgin olive oil
• 4 shallots (about 4 ounces), peeled
• ¼ cup Sherry wine vinegar
• 2 tablespoons honey
• 12 ounces argula (about 16 cups), tough stems removed
• 3 ripe pears, quartered, thinly sliced 

Directions: 

• Preheat oven to 250”F
• Line rimmed baking sheet with parchment.  Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat.   Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil.  Enclose in foil; place in small baking disk.
• Bake until shallots are very soft, about 1/12 hours, and grapes are shriveled and lightly caramelized, about 2 ½ hours.
• Cool. Note: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
• Combine shallots and accumulated juices, vinegar, and honey in blender and puree.  Season with salt and pepper.  With blender running, gradually blend in remaining ¾ cup oil (Note: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
• Toss arugula in large bowl with enough dressing to coat.
• Divide among plates.  Top with pears and grapes.  Sprinkle with cracked pepper and server.