About the Recipe
The spicy arugala leaves pair well with this tangy maple-based dressing.
6-8 cups arugula
2 pears (apples can be substituted if preferred)
½ cup chopped walnuts (or candied pecans for a sweeter salad)
2 tbsp Dijon mustard
1 tbsp pure maple syrup
1½ tbsp lemon juice
1 tbsp olive oil
salt and pepper
shaved parmesean (optional)
To toast the nuts, heat a large pan over medium heat and add walnuts in a single layer. Toast stirring frequently for 5-7 minutes. Season with a little bit of salt and pepper if desired.
Next prepare the dressing by combining Dijon mustard, maple syrup, lemon juice, olive oil, salt and pepper in a small bowl.
Thinly slice the pears, and place arugula in a large bowl.
Right before serving, add sliced pears, walnuts and drizzle with the dressing. Top with shaved parmesean if desired. Serve immediately.