A delightful salad combining peppery arugula with sweet pears and crunchy walnuts, dressed with a homemade walnut salad dressing.
Ingredients
Scale:
4 cups fresh arugula, washed and dried thoroughly
1 large ripe pear, sliced (Bartlett or Anjou)
1/2 cup walnuts, roughly chopped, ideally roasted
1/4 cup crumbled feta cheese (optional)
1/4 cup dried cranberries or pomegranate seeds
1/4 cup walnut oil (or extra virgin olive oil)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste
Instructions
Rinse the arugula thoroughly under cold water and pat dry.
Core the pear and slice it thinly into wedges or rounds.
In a small dry skillet, toast the walnuts over medium heat for 3-5 minutes until golden brown.
In a small bowl, whisk together walnut oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until combined.
In a large salad bowl, combine arugula, sliced pear, toasted walnuts, and dried cranberries or pomegranate seeds. If using, crumble feta cheese on top.
Drizzle the walnut salad dressing over the salad and toss gently to coat.
Serve immediately for the best texture and flavor.
