Ingredients for Arugula And Pear Salad With Toasted Walnuts
- Shallot
- Extra Virgin Olive Oil
- White Wine Vinegar
- Salt
- Dijon Mustard
- Fresh Ground Black Pepper
- Arugula Leaves
- Bosc Pears
- 1/2 cup walnuts, toasted
How to Make Arugula And Pear Salad With Toasted Walnuts
- Preheat oven to 350°F (175°C). Toast 1/2 cup walnuts on a baking sheet for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and a pinch of salt and pepper.
- In a large bowl, combine 5 ounces baby arugula and 1 ripe pear, thinly sliced.
- Pour the vinaigrette over the arugula and pear mixture and gently toss to coat.
- Divide the salad evenly among four plates.
- Sprinkle each serving with 1 tablespoon of toasted walnuts.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
7g
Carbs
5g