Recipe courtesy of Ann Volkwein and Lynn Kearney
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 375 degrees.

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.

IDEAS YOU'LL LOVE

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Arugula Salad with Pears and Gorgonzola

Recipe courtesy of Sandra Lee

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Walnut and Blue Cheese Grapes

Recipe courtesy of Giada De Laurentiis

Apple and Pear Fruit Salad with Honey-Lime Vinaigrette

Recipe courtesy of Nancy Fuller

French Toast

Recipe courtesy of Robert Irvine

Roasted Red Pepper and Walnut Dip (Muhummara)

Recipe courtesy of Aarti Sequeira

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking