Pear, Arugula Salad with Walnuts

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

12 cup(s) arugula torn

1 tablespoon(s) chopped fresh parsley

2 teaspoon(s) dijon mustard

4 head(s) endive trimmed

6 tablespoon(s) extra virgin olive oil

2 firm ripe pears sliced thinnly

2 tablespoon(s) fresh lemon juice

generous pinch cayenne pepper

1/4 tablespoon(s) ground black pepper

2 tablespoon(s) light corn syrup

1/2 teaspoon(s) salt

2 tablespoon(s) sherry wine vinegar

1 tablespoon(s) sugar

6 tablespoon(s) walnut or olive oil

1 cup(s) walnuts

Directions:

1. Whisk first 4 ingredients in medium, bowl to blend. Add oil. Whisk until well blended. Season with salt and pepper. Can make 1 day ahead. Let Stand at room temp 1 hour , whisk before serving.
2. Candied Walnuts
3. Preheat oven to 325 degrees.
4. Spray bakin gsheet with nonstick spray.
5. Combine walnuts with all other ingredients. Bake until golden brown . 15 minutes. Cool on sheet. Can be made ahead 3 days.

By RecipeOfHealth.com