Winter Pear Walnut Salad
Fresh arugula, sliced pears, and toasted walnuts are tossed in a ginger-sesame vinaigrette.
Ingredients
- 1/2 cup raw walnut halves 50g
- 1/3 cup olive oil 80ml
- 2 tablespoons apple cider vinegar 30ml
- 1 tablespoon honey 15ml
- 1 tablespoon grated fresh ginger 15g
- 2 teaspoons toasted sesame oil 10ml
- 2 teaspoons Dijon mustard 10g
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
- 5 ounces baby arugula 140g
- 1 1/2 large pears thinly sliced
- 1/2 cup pomegranate arils 85g
- 1/2 cup crumbled Gorgonzola cheese 55g
Instructions
- Place the walnuts in a dry skillet over medium heat.
- Toast the nuts for 4 to 5 minutes, stirring often, until fragrant and slightly darker.
- Transfer the walnuts to a cutting board to cool, then chop them roughly.
- Add the olive oil, apple cider vinegar, honey, fresh ginger, toasted sesame oil, Dijon mustard, salt, pepper, and cayenne to a glass jar with a tight-fitting lid.
- Shake the jar vigorously until the dressing is smooth and combined.
- Place the baby arugula in a large serving bowl or on a platter.
- Arrange the sliced pears and pomegranate arils over the greens.
- Drizzle half of the dressing over the salad and toss gently to coat.
- Top with the chopped walnuts and crumbled Gorgonzola, adding more dressing if desired.
Notes
Wait to slice the pears until right before assembling the salad to prevent them from turning brown.
You can make the dressing up to three days in advance. Store it in the refrigerator and let it sit at room temperature for 10 minutes before shaking.
To remove pomegranate arils easily, cut the fruit in half and tap the back firmly with a wooden spoon over a large bowl.