Walnut Pear Salad
A crisp and light salad that is perfect for a late summer afternoon lunch. Tip: To toast walnuts, bake on a cookie sheet at 375ºF for 3-5 minutes, stirring once
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Cooking tools:
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 6 Tbsp. vinegar (or white wine vinegar)
- 2 Tbsp. lemon juice
- 2 tsp. dijon mustard
- ½ cup olive oil
- 8 cups baby arugula
- 2 pears, sliced
- 4 Tbsp. walnut halves, toasted
- 2 oz. Parmesan, shaved
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