Arugula Pear Salad

Arugula, sliced pears, goat cheese and candied walnuts with fig vinaigrette.

Ingredients

• Salad — 5 oz Fresh Arugula
• Salad — 2 Bartlett Pears Cored, Quartered and Thinly Sliced
• Salad — 4 oz Goat Cheese Crumbles
• Salad — 1 Plum Tomato Seeds Removed, Diced
• Salad — 1½ cups Walnut Halves
• Salad — 2 Tbsp Honey
• Salad — 2 Tbsp Salted Butter
• Salad — 1 Tbsp Granulated Sugar
• Salad — ½ tsp Ground Cinnamon
• Salad — Pinch of Kosher Salt to Season the Salad
• Salad — Pinch of Coarse Ground Black Pepper to Season the Salad
• Vinaigrette — ¼ cup Fig Preserves
• Vinaigrette — 1 tsp Dijon Mustard
• Vinaigrette — 1 Tbsp Freshly Squeezed Lemon Juice
• Vinaigrette — 1 Tbsp Balsamic Vinegar
• Vinaigrette — ⅓ cup Avocado Oil
• Vinaigrette — 1 Tbsp Cold Water
• Vinaigrette — ½ tsp Kosher Salt
• Vinaigrette — ¼ tsp Coarse Ground Black Pepper

Method

1. MAKE THE WALNUT GLAZE: Heat a medium sauté pan over medium-low heat. Add the butter, honey, sugar and cinnamon. Stir frequently until the butter melts and the mixture comes together.
2. CANDY THE WALNUTS: Add the walnuts and stir to coat. Cook for 6–8 minutes, stirring, until the liquid has reduced and coats the walnuts.
3. COOL: Transfer to a sheet pan. Immediately separate the walnuts with a spatula before the coating hardens. Let cool for 10 minutes.
4. MAKE THE VINAIGRETTE: Whisk the fig preserves, Dijon, lemon juice, balsamic vinegar, water, salt and pepper for 1 minute. Slowly pour in the avocado oil, whisking constantly.
5. ASSEMBLE: Gently toss the arugula, goat cheese, tomato and candied walnuts with a pinch each of salt and pepper. Transfer to a platter, top with the pears and dress with the vinaigrette.