This type of salad has recently become my husband’s favorite. It’s no secret why. It’s crisp, light, sweet, and savory all at the same time. It’ll tickle your taste buds while satisfying your sweet tooth, all in one bite!
To make this recipe you’ll need:
1 large bunch of arugula, washed
1 pear (any kind) thinly sliced
1-cup walnuts
For the dressing:
1 shallot, diced small
2 tsp. – 1 Tablespoon whole grain mustard
¼ cup sherry vinegar
Pinch salt, pepper
¾ cup olive oil
To make this recipe:
Place walnuts on a sheet pan and toast at 325 degrees for 5-7 minutes.
To make the dressing:
Dice the shallot and place in a medium-sized bowl. Add the whole grain mustard, sherry vinegar, salt, and pepper and whisk together to combine. Slowly drizzle in the olive oil, whisking quickly so that the mixture does not separate (oil on top, other ingredients on the bottom—yick). Set aside.
To assemble the salad:
In a bowl, add the arugula, the pear, and the salad dressing. Toss lightly to coat each leaf. Place on individual plates and top each serving with desired amount of walnuts.
Tips:
Arugula is a peppery lettuce. If it’s too strong for you, consider substituting it with mixed greens or spinach.
Prepackaged candied walnuts would be even MORE delicious on this salad…warm them up a bit if you’d like.
You can also serve the dressing on the side. However, it’s delicious mixed in.