1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup sherry vinegar
½ cup grapeseed oil
sea salt
freshly cracked black pepper
1 shallot, thinly sliced
6 oz. arugula
4-5 Mandarin oranges, peeled, sectioned and big pieces of pith removed
2 oz. sliced almonds, toasted
2 oz. Roquefort, crumbled (optional)

Make the vinaigrette. Put the minced shallot, Dijon mustard, honey and sherry vinegar in a jam jar and give it a shake. Let it rest for 10 minutes, at least, before you add the rest. Then, add the grapeseed oil, and a pinch of sea salt and pepper, and give it a taste. If you need to add more salt or pepper, now’s the time.

Assemble the salad. In a large serving bowl, put the arugula, orange pieces, almonds, Roquefort, and thin slices of shallot. At the very last moment before serving, drizzle about one-third of the dressing, gently toss, and taste.

Serve immediately. 
The leftover dressing will keep in the fridge for a few days.

from cowgirlchef.com