Pear, Arugula and Endive Salad with Candied Walnuts
yield: 10
total time: 75 minutes
Ingredients
- 2 tablespoons sherry wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley chopped
- 2 teaspoons Dijon mustard
- 6 tablespoons walnut oil or olive oil
- 6 tablespoons extra-virgin olive oil
- 12 cups arugula torn into pieces, about 12 ounces
- 4 heads Belgian endive trimmed, leaves separated
- 2 pears firm but ripe, halved, cored, thinly sliced lengthwise
- candied walnuts
Nutrition
- Calories : 210 calories
- Carbohydrate : 13 grams
- Fat : 17 grams
- Fiber : 8 grams
- Protein : 3 grams
- SaturatedFat : 2 grams
- Sodium : 55 milligrams
- Sugar : 4 grams
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