Pear & Arugula Salad with Candied Walnuts
NUTRITION
Makes 6 servings. Per Serving:
209
Calories
15.7g
Fat
17.2g
Carbs
3.5g
Protein
INGREDIENTS
Candied Walnuts
– 1 cup walnut halves
– 4 teaspoons water
– 2 tablespoons light brown sugar
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt
Salad
– 1 large clove garlic, minced
– ¼ teaspoon salt
– 2 tablespoons walnut oil
– 1 tablespoon Dijon mustard
– 1 tablespoon white-wine vinegar
– ¼ teaspoon ground pepper
– 8 cups baby arugula
– 2 firm ripe red pears, sliced
– 1 cup walnut halves
– 4 teaspoons water
– 2 tablespoons light brown sugar
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt
Salad
– 1 large clove garlic, minced
– ¼ teaspoon salt
– 2 tablespoons walnut oil
– 1 tablespoon Dijon mustard
– 1 tablespoon white-wine vinegar
– ¼ teaspoon ground pepper
– 8 cups baby arugula
– 2 firm ripe red pears, sliced
DIRECTIONS
1. To prepare walnuts: Preheat oven to 400 degrees F. Line a small baking pan with parchment paper; coat with cooking spray.
2. Toss walnuts with water in a bowl. Sprinkle with brown sugar, cinnamon and salt; toss to coat. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are just starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 10 minutes.
3. To prepare salad: Mash garlic and salt into a paste in a mortar and pestle or with the side of a knife on a cutting board. Transfer to a large bowl and whisk in oil, mustard, vinegar and pepper. Add arugula, pears and the walnuts; toss to coat.
2. Toss walnuts with water in a bowl. Sprinkle with brown sugar, cinnamon and salt; toss to coat. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are just starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 10 minutes.
3. To prepare salad: Mash garlic and salt into a paste in a mortar and pestle or with the side of a knife on a cutting board. Transfer to a large bowl and whisk in oil, mustard, vinegar and pepper. Add arugula, pears and the walnuts; toss to coat.
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