Best 2 Pear Arugula And Endive Salad With Candied Walnuts Recipes

Indulge in a delightful symphony of flavors with this Pear, Arugula, and Endive Salad with Candied Walnuts. This refreshing salad combines the sweetness of pears, the peppery bite of arugula, and the slightly bitter notes of endive, creating a harmonious balance of flavors. Candied walnuts add a touch of crunch and sweetness, while a tangy dressing made with balsamic vinegar and honey brings it all together. We also have a variation using roasted beets and goat cheese, offering a savory twist to the classic combination. Additionally, discover a delightful Pear and Blue Cheese Salad with Candied Pecans, where the sharpness of blue cheese complements the sweetness of pears and the nutty flavor of candied pecans. Each recipe offers a unique taste experience, perfect for a light lunch, a healthy side dish, or as part of a festive holiday meal.

Let's cook with our recipes!

ARUGULA AND PEAR SALAD

Arugula and Pear Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ENDIVE, PEAR, AND ROQUEFORT SALAD

Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

Ingredients

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

Tips:

Use ripe pears. This will ensure that they are sweet and juicy.
Choose a good quality balsamic vinegar. A good balsamic vinegar will have a thick, syrupy consistency and a complex flavor.
Toast the walnuts before adding them to the salad. This will bring out their flavor and make them more crunchy.
Use a light hand when dressing the salad. You don't want to overwhelm the delicate flavors of the pears and arugula.
Serve the salad immediately. This will prevent the arugula from wilting.

Conclusion:

This pear, arugula, and endive salad with candied walnuts is a delicious and refreshing salad that is perfect for a light lunch or dinner. The sweet pears, peppery arugula, and bitter endive are a perfect combination, and the candied walnuts add a touch of sweetness and crunch. The balsamic vinaigrette dressing is the perfect finishing touch, bringing all of the flavors together.