Categories: salad

Ingredients

• Salad
• 2 cups walnut halves
• 2/3 cup sugar
• 1 5 ounce arugula
• 1 small head butter or Bibb lettuce, cored, cleaned and torn into bite-size pieces
• 2 ripe pears, halved, cored and sliced
• 1/2 cup sweetened dried cranberries
• 1/2 cup crumbled blue cheese
• Dressing
• 3 tablespoons raspberry-flavored or traditional balsamic vinegar
• 2 teaspoons honey-Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup extra virgin olive oil

Directions

1. Salad

2. Combine nuts, sugar and 1/4 cup water in a saucepan over medium heat. Cook 6 to 8 minutes, until almost all the liquid has cooked off, stirring constantly for the last 2 minutes. Pour nuts onto a foil-lined sheet and spread out. Let cool.

3. In large bowl, combine arugula, butter lettuce, pears, cranberries and blue cheese. Set aside.

4. Dressing

5. In a medium-size bowl, whisk vinegar, mustard, salt and pepper. While whisking, add oil in a thin stream. Gently toss salad with half of the dressing; serve remainder on the side. Coarsely chop 1 cup of the nuts and sprinkle over salad. Reserve extra nuts for snacking or another meal.

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