Pear & Arugula Salad with Candied Walnuts
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Ingredients
- Candied Walnuts
- 1 cup walnut halves
- 4 teaspoons water
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Salad
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons walnut oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon ground pepper
- 8 cups baby arugula
- 2 firm ripe red pears, sliced
Details
Preparation
Step 1
To prepare walnuts: Preheat oven to 400°F. Line a small baking pan with parchment paper; coat with cooking spray.
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.
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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