Pear, Arugula and Endive Salad with Candied Walnuts

Pear, Arugula and Endive Salad with Candied Walnuts
Photo by Noel Barnhurst

Ingredients

  • 2 teaspoons Dijon mustard
  • 12 cups arugula
  • 4 Belgian endive
  • Candied Walnuts
  • 2 firm but ripe pears
  • 2 tablespoons Sherry wine vinegar
  • 2 tablespoons fresh lemon juice
  • + 3 more ingredients
    • 1 tablespoon fresh parsley
    • 6 tablespoons extra-virgin olive oil
    • 6 tablespoons walnut oil or olive oil

Whisk first 4 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour and rewhisk before continuing.) Toss arugula in la...

View full recipe at Epicurious

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