Instructions Jump to Ingredients ↑

  1. This beautiful salad’s tangy lemon dressing is the perfect complement to the nutty-salty taste of the cheese and the sweetness of the pears and honey-coated nuts. Make extra nuts for nibbling!

  2. SALAD 1/2 cup walnut halves 1 tablespoon honey 1/8 teaspoon coarse salt 4 cups lightly packed arugula or spinach 1/4 cup very thinly slivered red onion 1 Bartlett pear, cut into 12 wedges 3 oz. julienned Comté cheese (3/8x3 inches)

  3. DRESSING 1 tablespoon lemon juice 1 tablespoon honey 1/2 teaspoon Dijon mustard 1/4 teaspoon coarse salt Dash pepper 1. Toast walnuts in medium nonstick skillet over medium heat 2 to 3 minutes or until pale brown and fragrant, stirring frequently. Drizzle with 1 tablespoon honey; cook and stir 1 to 2 minutes or until honey has coated nuts and they’ve begun to caramelize. Pour onto parchment paper or foil sprayed with cooking spray; immediately sprinkle with 1/8 teaspoon salt. Cool.

  4. Whisk all dressing ingredients in small bowl. Reserve 1/2 tablespoon of the dressing.

  5. Toss arugula and onion in large bowl with enough dressing to coat; divide among salad plates. Sprinkle with walnuts; top with pears. Drizzle pears with reserved dressing; sprinkle with cheese.

  6. (1 1/2-cup) servings PER SERVING: 2 35 calories, 15.5 g total fat (5 g saturated fat), 9 g protein, 19 g carbohydrate, 25 mg cholesterol, 250 mg sodium, 3 g fiber


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