Pear, Arugula and Endive Salad with Candied Walnuts

Name: Pear, Arugula and Endive Salad with Candied Walnuts
Yield: 10 (first-course) Servings
Ingredients: 2 tablespoons Sherry wine vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh parsley; 2 teaspoons Dijon mustard; 6 tablespoons walnut oil or olive oil; 6 tablespoons extra-virgin olive oil; 12 cups arugula, torn into pieces (about 12 ounces); 4 heads Belgian endive, trimmed, leaves separated; 2 firm but ripe pears, halved, cored, thinly sliced lengthwise; Candied Wanuts

November 30, 2000

Recipe notes