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Dotdash Meredith
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This pear and arugula salad recipe is topped with homemade candied walnuts, which are incredibly easy to make in the oven. For a touch of heat, add a pinch of ground chipotle or cayenne to the walnuts before baking.
Prep/Cook Time: 40 Minutes, Servings: 6
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
Directions
- 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.
© Dotdash Meredith. All rights reserved. Used with permission.