Arugula and Pear Salad with Walnut Vinaigrette [CEC]

This is a simple and lovely salad, delicately flavored. The mild sweetness of pears and the slightly fiery kick of arugula are a perfect combination. The walnuts provide omega-3s, which are anti-inflammatory.

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Step 1

Preheat the oven to 350 degrees F.

Step 2

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.

Step 3

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 to 12 minutes. Set them aside to cool completely.

Step 4

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 two serving plates and sprinkle the toasted walnuts over the top.

Step 5

Calories: 220 per serving.