Pear, Arugula and Endive Salad with Candied Walnuts Recipe

Name: Pear, Arugula and Endive Salad with Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Sherry wine vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh parsley; 2 teaspoons Dijon mustard; 6 tablespoons walnut oil or olive oil; 6 tablespoons extra-virgin olive oil; ½ cups arugula, torn into pieces (about 12 ounces); 4 heads Belgian endive, trimmed, leaves separated; 2 firm but ripe pears, halved, cored, thinly sliced lengthwise; Candied Walnuts

Servings: persons

2 tablespoons Sherry wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
6 tablespoons walnut oil or olive oil
6 tablespoons extra-virgin olive oil
½ cups arugula, torn into pieces (about 12 ounces)
4 heads Belgian endive, trimmed, leaves separated
2 firm but ripe pears, halved, cored, thinly sliced lengthwise
Candied Walnuts

1
Whisk first 4 ingredients in medium bowl to blend.
2
Add walnut oil and extra-virgin olive oil; whisk until well blended.
3
Season dressing to taste with salt and pepper.
4
(Can be made 1 day ahead.
5
Cover and chill.
6
Let stand at room temperature 1 hour and rewhisk before continuing.)
7
Toss arugula in large bowl with enough dressing to coat.
8
Divide arugula among 10 plates.
9
Arrange endive leaves and pear slices atop arugula on each.
10
Drizzle with more dressing.
11
Sprinkle with Candied Walnuts and serve.

404

kcal

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Carbs

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons Sherry wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh parsley, 2 teaspoons Dijon mustard, and more.

Yes, Pear, Arugula and Endive Salad with Candied Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pear, Arugula and Endive Salad with Candied Walnuts

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