Pear, Arugula And Endive Salad With Candied Walnuts

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Details

10 Ingredients

• 2 Tbsps Sherry wine vinegar
• 2 Tbsps fresh lemon juice
• 1 Tbsp chopped fresh parsley
• 2 tsps Dijon mustard
• 6 Tbsps walnut oil or olive oil
• 6 Tbsps extra-virgin olive oil
• 12 cups arugula, torn into pieces (about 12 ozs)
• 4 heads Belgian endive, trimmed, leaves separated
• 2 firm but ripe pears, halved, cored, thinly sliced lengthwise
• Candied Walnuts