Go Back

Pear and Arugula Salad with Candied Walnuts

Course Salad
Servings 4 servings


  • 4 cups arugula loosely packed
  • 2 pears, thinly sliced


  • 1 tsp italian seasoning
  • 1/4 cup white balsamic vinegar
  • 1/3 cup olive oil extra virgin
  • 1 clove garlic minced
  • 1 tbps lemon juice
  • salt to season

Candied Walnuts

  • 1 cup walnuts
  • 1/4 cup sugar
  • 1 tbsp butter


  • Prep Candied Walnuts: In a medium saucepan over medium heat, add butter, sugar and walnuts. Stir frequently and consistently until sugar is melted and walnuts are fully coated. Keep stirring until walnuts darken in color- you'll want to remove them from heat as soon as they are the perfect color. A few seconds too long and they will burn. This whole process will take less than 5 minutes
    Pour onto parchement paper and using a spatula, break them apart. Let cool.
  • In the meantime add all dressing ingredients into a bowl and whisk. Set aside.
  • Place arugula in a large bowl. Season with salt.
    Toss with dressing and top with walnuts and pears.