Arugula and Pear Salad with Dijon Sherry Vinaigrette
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 491
- Total Fat
- 44
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 548
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
Ingredients
1 medium bunch arugula, washed and stemmed
1 Bosc pear
1/4 cup sherry vinegar
2 heaping teaspoons whole grain Dijon mustard
1/3 cup olive oil
1 shallot, minced
Kosher salt
Freshly ground black pepper
3/4 cup walnuts halves, toasted
Directions
- Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
- In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
- Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.