Pear & Arugula Salad with Candied Walnuts
To prepare walnuts: Preheat oven to 400 degrees F. Line a small baking pan with parchment paper; coat with cooking spray.Advertisement
Toss walnuts with water in a bowl. Sprinkle with brown sugar, cinnamon and salt; toss to coat. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are just starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 10 minutes.
To prepare salad: Mash garlic and salt into a paste in a mortar and pestle or with the side of a knife on a cutting board. Transfer to a large bowl and whisk in oil, mustard, vinegar and pepper. Add arugula, pears and the walnuts; toss to coat.
Make Ahead Tip: Prepare walnuts (Steps 1-2) and let cool completely; store airtight for up to 1 day.
Equipment: Parchment paper
The candied walnuts in this salad are also a great topping for pumpkin pie or oatmeal. If you're making a big batch, be sure to use a larger baking pan so they aren't crowded.
1/2 fruit, 3 fat