Arugula and Pear Walnut Vinaigrette SaladCourse: Salads, MainDifficulty: Easy
2 large handfuls arugula
1 small head Belgium endive, roughly chopped
1 ripe pear, cored, thinly sliced
pinch of sea salt
Walnut Vinaigrette Ingredients:
1 cups walnuts
2 tablespoons minced shallots
2 teaspoons sea salt
1/2 cup water
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
- Preheat the oven to 350F
- First make the vinaigrette. In a blender, puree 3/4 cup of the walnuts with the shallots, salt, water, vinegar and olive oil until everything is well incorporated. Refrigerate the vinaigrette until you’re ready to serve.
- Place the remaining 1/4 cup walnuts on a baking sheet and toast in the oven, stirring occasionally, until they are golden brown, about 8-10 minutes. Set them aside to cool completely.
- In a large bowl, toss together the arugula, endive, pear slices and salt. Pour in enough vinaigrette to evenly coat the greens. Divide the salad between 2 serving plates and sprinkle the toasted walnuts over the top. Add some cooked chicken or salmon if desired.
- Adapted from: Clean Eats by Alejandro Junger, M.D.