Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette

2018-02-06
  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • 2 firm pears, halved and seeded
  • 1/4 cup honey
  • 1 tablespoon shallot, minced
  • 6 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 3-4 bunches arugula, cleaned and dried
  • 3/4 cup shelled walnuts, toasted

Method

Step 1

Preheat oven to 375 degrees.

Step 2

Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

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