Pear & Walnut Salad

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Pear & Walnut Salad


  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tbsp parsley chopped
  • 1 tbsp dijon mustard
  • 1/2 cup canola oil
  • 4 cups arugula torn into pieces
  • 2 heads endive Belgian, cut in half & sliced into 1/4 inch strips
  • 1 pear halved & sliced
  • 1/2 cup walnuts candied
  • salt and pepper to taste (white pepper recommended)


  • Whisk oil into first four ingredients, add salt and pepper to taste. Cover and chill.
  • Let stand at room temperature 1 hour and re-whisk before continuing.
  • Mix arugula and endive in large bowl and toss with enough dressing to coat.
  • Divide salad on plates and arrange pear slices atop and drizzle with more dressing.
  • Sprinkle with candied walnuts and serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Gluten-Free, Vegetarian
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Pear & Walnut Salad

Recipe and photo provided by Melissa’s –

xoxo Produce Mom

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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