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Salad
2 - 4 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
1/4 cup red wine vinegar
1 tablespoon organic lemon juice, freshly squeezed
1/2 tablespoon organic parsley, chopped
1 tablespoon Dijon Mustard
1/2 cup canola oil
4 cups arugula, torn into pieces
2 heads Belgian Endive, cut in half and sliced into 1/4 inch strips
1 organic pear, halved and sliced
1/2 cup candied walnuts
Salt and white pepper to taste
Whisk oil into first four ingredients, add salt and pepper to taste.
Cover and chill. (Let stand at room temperature 1 hour and re-whisk before continuing.)
Mix arugula and endive in large bowl and toss with enough dressing to coat.
Divide salad on plates and arrange pear slices atop and drizzle with more dressing.
Sprinkle with candied walnuts and serve.
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