Pear and Arugula Salad with Candied Walnuts
This Pear and Arugula Salad with Candied Walnuts is a delightful combination of fresh, vibrant ingredients that elevate the simple salad to gourmet status. Sweet, ripe pears and tangy crumbled goat cheese are balanced by the peppery bite of arugula, while crunchy, sugar-coated walnuts add a satisfying texture. A light drizzle of balsamic glaze ties all the flavors together, offering a perfect balance of sweetness and acidity.
Ingredients
For the salad:
- 6 cups fresh arugula
- 2 ripe pears thinly sliced
- 1/2 cups walnuts plus 1 tsp of sugar
- 1/4 cup goat cheese crumbled
- 1/4 cup Parmesan cheese grated
- 1/4 red onion (optional) thinly sliced
For the dressing:
- 3 tbsp extra-virgin olive oil
- salt to taste
- black pepper to taste
- Drizzle of balsamic glaze to taste
Instructions
- Toast the Sugared Walnuts: In a dry skillet over medium heat, add the walnuts and toast for 2-3 minutes, stirring frequently. Sprinkle a teaspoon of sugar over the walnuts, stirring until the sugar melts and coats the walnuts. Remove from heat and let cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, salt, and black pepper. Set aside. For serving, drizzle balsamic glaze directly over the salad just before tossing.
- Assemble the Salad: In a large serving bowl, add the arugula. Arrange the pear slices on top, followed by the toasted sugared walnuts, crumbled goat cheese, grated Parmesan cheese, and thinly sliced red onion (if using).
- Dress the Salad: Drizzle the olive oil mixture over the salad and gently toss to combine. Once tossed, drizzle the balsamic glaze for extra flavor.
- Serve: Divide the salad onto plates and serve immediately for a fresh and sophisticated meal.
- Dobar tek!