Arugula, Pear and Stilton Salad

3/4 cup vegetable oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
8 cups lightly packed arugula (about 8 ounces), stems trimmed
6 small Bosc or Comice pears, halved, cored, thinly sliced
8 ounces Stilton cheese, crumbled

Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper.
(Can be made 6 hours ahead. Let stand at room temperature.)

Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.

Serves 8.