Arugula Salad with Candied Walnuts

Candied walnuts are available at specialty markets and nut shops. Alternatively, you can use plain walnuts; it's best to toast them first in the oven.

Slideshow:Terrific Green Salads

  • Servings: 6

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  • 1 tablespoon sherry vinegar
  • 1 teaspoon minced shallot
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons walnut oil
  • Salt and freshly ground pepper
  • 2 bunches arugula, trimmed
  • 1/2 cup candied walnuts (about 3 ounces)
  • 1 medium Bartlett pear—halved, cored and thinly sliced
  • 1/2 cup crumbled Maytag blue cheese

How to make this recipe

  1. In a large bowl, combine the vinegar and shallot. Whisk in the olive and walnut oils and season with salt and pepper. Add the arugula, walnuts and pear slices, season with salt and pepper and toss well. Scatter the blue cheese on top and serve.

Contributed By Published February 2000

474337 recipes/arugula-salad-with-candied-walnuts 2013-12-06T23:09:18+00:00 Thomas Gay fall|winter|christmas|thanksgiving|salads|side-dishes|6|basic-easy|fast|no-cook|staff-favorite|vegetarian|weeknight-dinner february-2000,arugula salad,winter salad,Thomas Gay,candied walnuts,toasted wallnuts,pear and blue cheese salad recipes,arugula-salad-with-candied-walnuts 474337

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