This is a simple and delicious salad. The mild sweetness of pears and the slightly fiery kick of the arugula are a perfect combination. The walnuts provide plenty of heart-healthy monounsaturated fats and are an excellent source of those hard-to-find omega-3 fatty acids in the form of alpha linolenic acid (ALA). Among numerous other benefits, diets rich in ALA have been found to be cardio-protective and provide anti-inflammatory benefits. Add walnuts to a salad in place of croutons, toss them into a sauté, use them as a topping for vegetables or desserts and enjoy them as part of your regular diet.
- 2 large handfuls arugula
- 1 small head Belgium endive, roughly chopped
- 1 ripe pear, cored, thinly sliced
- pinch of sea salt
- Walnut Vinaigrette Ingredients
- 1 cups walnuts
- 2 tablespoons minced shallots
- 2 teaspoons sea salt
- 1/2 cup water
- 1/4 cup sherry vinegar
- 1/2 cup extra-virgin olive oil
1. Preheat the oven to 350F
2. First make the vinaigrette. In a blender, puree 3/4 cup of the walnuts with the shallots, salt, water, vinegar and olive oil until everything is well incorporated. Refrigerate the vinaigrette until you’re ready to serve.
3. Place the remaining 1/4 cup walnuts on a baking sheet and toast in the oven, stirring occasionally, until they are golden brown, about 8-10 minutes. Set them aside to cool completely.
4. In a large bowl, toss together the arugula, endive, pear slices and salt. Pour in enough vinaigrette to evenly coat the greens. Divide the salad between 2 serving plates and sprinkle the toasted walnuts over the top. Add some cooked chicken or salmon if desired.
This recipe is from Clean Eats by Alejandro Junger, M.D.