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Pear & Walnut Salad
Course:
Salads
Cuisine:
Gluten-Free, Vegetarian
Ingredients
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)
Instructions
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.