Arugula Salad with Blackberries and Pear

Step 1: Pre heat oven to 350℉. Place walnuts on a tray and toast in the oven for 9 or 10 minutes.

Step 2: Add the balsamic vinegar and Dijon mustard to a small mixing bowl and whisk together with a fork. Drizzle in the walnut oil to the bowl, continuously whisking until well mixed.

Step 3: Add the arugula to a salad bowl and toss with walnut oil vinaigrette until all the leaves are lightly coated. Season with salt and pepper.

Step 4: Add the pear slices, berries and walnuts and gently toss. Top with Gorgonzola and serve.

Ingredients:

  • ½ cup walnut pieces
  • 4 cups arugula, rinsed and dried
  • 1 Bosc pear thinly sliced
  • handful of black berries
  • salt and freshly ground black pepper
  • 4 ounces of crumbled Gorgonzola cheese

For Vinaigrette:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons roasted French walnut oil