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Arugula, Pear, and Walnut Salad

Photo: Jennifer Davick; Styling: Rachael Burrow

Yield

Makes 4 servings

Ingredients

  • 2 ripe Bosc pears, cored and thinly sliced
  • 1 teaspoon fresh lemon juice
  • 1 1/2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 ounces arugula
  • 6 tablespoons toasted walnuts

How to Make It

  1. Toss pear slices with lemon juice in a large serving bowl. Whisk together vinegar and next 4 ingredients; toss with arugula, walnuts, and pears.