Pear & Arugula Salad with Candied Walnuts

By dhoffmanlatter

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

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