Arugala Salad w/Roasted Pears, Walnuts & Parmesan

By Rachelle

Ingredients

• 1 Tbsp Olive Oil
• 1 tsp Olive Oil
• 1 Big Pear, Core
• Cut Lengthwise
• 1 Tbsp Chopped Walnuts
• 2 tsp Red Wine Vinegar
• 1/4 tsp Dijon Mustard
• Salt & Pepper to taste
• 8 OZ Arugala Lettuce
• Washed & Stem removed
• 1 OZ Parmesan

Preparation

Step 1

350º
Preheat oven.
1) Drizzle 1 tsp olive oil in
bottom of small baking dish;
Place in hot oven 3 minutes.
Arrange pear quarters, cut
side down in pan and roast
for 20 minutes or until tender.
Cut each quarter into 1/4" thick
slices.
2) Meanwhile, spread walnuts onto
a baking pan; place in oven for
5 minutes until lightly browned
& crisped.
3) Dressing:
In a small bowl, whisk vinegar,
mustard, 1 Tbsp oil and salt &
pepper.; set aside.
4) Toss arugala with the dressing.
Divide onto 2 plates. Add pears,
nuts and parmesan.