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Pear, Arugula and Endive Salad with Candied Walnuts
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Brief Description
Homemade vinaigrette drizzled over arugula, endive, and pears, topped with homemade candied walnuts.
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Main Ingredient
arugula
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Category: Salads
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - Sherry wine vinegar
- 2 tablespoons - fresh lemon juice
- 1 tablespoons - chopped fresh parsley
- 2 teaspoons - Dijon mustard
- 6 tablespoons - walnut oil or olive oil
- 6 tablespoons - extra-virgin olive oil
- 12 cups - arugula (about 12 oz.) torn into pieces
- 4 heads - Belgian endive trimmed, leaves separated
- 2 - firm but ripe pears halved, cored, thinly sliced lengthwise
- - Candied Walnuts
- - nonstick vegetable oil spray
- 1 cups - walnuts (about 3.5 oz.)
- 2 tablespoons - light corn syrup
- 1 tablespoons - sugar
- 1/2 teaspoons - salt
- 1/4 teaspoons - ground black pepper
- - generous pinch of cayenne pepper
Directions:
Dressing:
Whisk first 4 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour and rewhisk before continuing).
Salad:
Toss arugula in large bowl with enough dressing to coat. Divide arugula among 10 plates. Arrange endive leaves and pear slices atop arugula on each. Drizzle with more dressing. Sprinkle with Candied Walnuts and serve.
Candied Walnuts:
Preheat oven to 325° F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat.
Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes.
Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)
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