Pear, Arugula and Endive Salad with Candied Walnuts

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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

    • Description

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