Pear, Arugula and Endive Salad with Candied WalnutsNoel Barnhurst
Recipe information
Yield
Makes 10 (first-course) servings
Ingredients
2 tablespoons Sherry wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
6 tablespoons walnut oil or olive oil
6 tablespoons extra-virgin olive oil
12 cups arugula, torn into pieces (about 12 ounces)
4 heads Belgian endive, trimmed, leaves separated
2 firm but ripe pears, halved, cored, thinly sliced lengthwise
Preparation
Step 1
Whisk first 4 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour and rewhisk before continuing.)
Step 2
Toss arugula in large bowl with enough dressing to coat. Divide arugula among 10 plates. Arrange endive leaves and pear slices atop arugula on each. Drizzle with more dressing. Sprinkle with Candied Walnuts and serve.
