Arugula and Pear Salad with Mustard Vinaigrette

Arugula and Pear Salad with Mustard Vinaigrette 

1 Bosc pear, cored and thinly sliced
fresh arugula (can substitute spinach or other salad green)
chopped walnuts, lightly toasted
shaved Parmigiano-Reggiano cheese

Vinaigrette:
3 T water
2 T balsamic vinegar
1 t sugar
5 t extra virgin olive oil
1 1/2 t stone-ground mustard
3/4 t salt
1/2 t coarsely ground black pepper

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