Pear, Arugula Salad with Walnuts

Yield: 1 serving ( Serving Size: servings )
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  • 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


  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.
December 2012

This recipe is a personal recipe added by bomurphcoop and has not been tested or endorsed by MyRecipes.

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