Arugula and Pear Salad With Toasted Walnuts
Details
- Servings: 4
- Vegan: True
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Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 tablespoon minces shallots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons of white wine vinegar (you can substitute with a vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 6 cups baby arugula leaves
- 2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
- 1/4 cup chopped walnuts, toasted
Instructions
Add arugula and pears to the dressing
You can sprinkle half of walnuts in a salad bowl and sprinkle some on each serving.
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