Recipe courtesy of Dave Lieberman
Print
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
2 to 3 servings
Level:
Easy
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 1 medium bunch arugula, washed and stemmed
  • 1 Bosc pear
  • 1/4 cup sherry vinegar
  • 2 heaping teaspoons whole grain Dijon mustard
  • 1/3 cup olive oil
  • 1 shallot, minced
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup walnuts halves, toasted

Directions

Watch how to make this recipe.

Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.

In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.

Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

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