Grilled Pears With Gorgonzola, Walnuts And Spicy Mustard Vinaigrette

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For the Vinaigrette

1 lg shallot, minced

1 large clove garlic, minced

2 teaspoons dijon mustard

2 tablespoons Red Monkey Stone Ground Spicy Mustard

2 tablespoons Honey

¼ cup sherry vinegar or red wine vinegar

¾ cup good quality olive oil

Season with kosher salt and fresh ground pepper to taste

For the Pears

2 bosc pears

¼ cup walnut pieces

¼ cup blue brie (such as Cambazola)

1 tbsp. honey

For the Salad

4 cups baby arugula

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