Name: Arugula and Pear Salad With Toasted Walnuts
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon minced shallot; 2 tablespoons extra virgin olive oil; 2 teaspoons white wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon Dijon mustard; 1/8 teaspoon fresh ground black pepper; 6 cups baby arugula leaves; 2 bosc pears, thinly sliced; 1/4 cup chopped walnuts, toasted

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Recipe by dicentra

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Cooking Light, MAY 2009

Ready In:: 10mins
Serves:
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ingredients

1 tablespoon minced shallot
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon Dijon mustard
¹⁄₈ teaspoon fresh ground black pepper
6 cups baby arugula leaves
2 bosc pears, thinly sliced
¹⁄₄ cup chopped walnuts, toasted

directions

Combine first 6 ingredients in a large bowl; stir with a whisk.
Add arugula and pears to bowl; toss to coat.
Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

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RECIPE MADE WITH LOVE BY

@dicentra

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@dicentra

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"Cooking Light, MAY 2009"

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review by quikgourmet

11/7/2009

I absolutely love this salad! You have to like arugula as well as fruit and nuts in your salad to love it, which suits me fine. My family is not so much into those things so lucky me, I got to eat the whole thing! Would make a lovely side salad or appetizer salad. Quick to prepare and super fresh in flavor!

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creation by dicentra

6/23/2009

Cooking Light, MAY 2009