Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette

1. 1

   Preheat oven to 375 degrees.

2. 2

   Place pear halves, cut side up, on a baking sheet and brush them with honey.

3. 3

   Place pan in oven.

4. 4

   Bake for 15 to 20 minutes or until golden.

5. 5

   Slice the pears lengthwise into half-inch slices.

6. 6

   In a small bowl, whisk together the vinegar and shallots.

7. 7

   Whisk in olive oil until emulsified.

8. 8

   Add salt and pepper to taste.

9. 9

   Toss the arugula with the vinaigrette.

10. 10

    Plate salad individually with pear slices and toasted walnuts sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.