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