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.
Terrific Green Salads
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 It
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.
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