Pear, Arugula and Endive Salad with Candied Walnuts

Ingredients

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

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