Arugula, Pear, and Blue Cheese Salad

1/3 cup coarsely chopped scallions
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
Juice of 1/2 lemon
1/2 c. olive oil (salad dressing quality)
Sea salt and ground white pepper
2 tablespoons
8 ounces arugula
4 ounces Gorgonzola or other creamy blue cheese, crumbled into small dabs
2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered.
1. Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
2. Rinse and dry the arugula. In a large bowl, season arugula with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.
I linked to the recipe in the New York Times that inspired this, which has watercress in it. I prefer arugula, and also usually add some toasted nuts as well, maybe even some dried fruit. But it is a salad that is quick and delicious and let's you know that spring indeed is here.