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Arugula Salad With Wisconsin Gorgonzola Red Grape Fritters And Grilled Pear Conserve


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6 ounces Wisconsin Gorgonzola cheese, softened

4 large red grapes

2 pears

2 shallots (about 1-inch each)

3 ounces champagne vinegar

1 teaspoon Dijon mustard

8 ounces extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

5 ounces arugula

2 tablespoons all-purpose flour

1 egg, beaten

1/2 cup dry bread crumbs

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