Arugula Salad with Pears and Candied Walnuts

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Servings: 4 Prep: 15 min Dairy Free Gluten Free Paleo Vegan Christmas No Leftover Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Dijon Mustard, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Baby Arugula, Candied Walnuts

Ingredients

2 pears

¼ lemon ⚠

1 teaspoon minced garlic

¼ cup balsamic vinegar

1 tablespoon Dijon mustard ⚠

1 tablespoon pure maple syrup

1 cup extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

4 cups baby arugula ⚠

1 cup candied walnuts ⚠

1. Peel and coarsely chop the pears. Juice the lemon, then pour the lemon juice over the pears to prevent them from browning. Set aside.

2. In a pint sized jar, combine garlic, balsamic vinegar, Dijon mustard, maple syrup, and olive oil.

3. Firmly secure lid and shake well. Taste and season with sea salt and freshly ground pepper.

4. Directly before serving, toss arugula with the dressing, to taste. Top with chopped pears. Garnish with candied walnuts.