Pear, Arugula and Endive Salad with Candied Walnuts

Name: Pear, Arugula and Endive Salad with Candied Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 340 grams 12 cups arugula, torn into pieces (about; 4 heads Belgian endive, trimmed, leaves separated; 10 servings Candied Walnuts; 2 teaspoons Dijon mustard; 1 Tbsp chopped fresh parsley; 2 Tbsps fresh lemon juice; 6 Tbsps walnut oil or olive oil; 6 Tbsps extra-virgin olive oil; 2 firm but ripe pears, halved, cored, thinly sliced lengthwise; 2 Tbsps Sherry wine vinegar

You can never have too many side dish recipes, so give Pear, Arugulan and Endive Salad with Candied Walnuts a try. This recipe serves 10. One serving contains 332 calories, 4g of protein, and 27g of fat. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. If you have arugula, sherry wine vinegar, candied walnuts, and a few other ingredients on hand, you can make it.

Instructions

Whisk first 4 ingredients in medium bowl to blend.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Extra Virgin Olive Oil