4 Serves
45 Mins
In a small skillet over medium heat, toast the walnut halves until fragrant and lightly browned, then set aside to cool.
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Vitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
67 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
215 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a large mixing bowl, whisk together the minced shallot, olive oil, white wine vinegar, mustard, salt, and black pepper until emulsified.
Add the baby arugula and sliced Bosc pears to the bowl with the dressing.
Toss the salad gently to ensure all leaves and fruit are evenly coated with the vinaigrette.
Divide the salad among serving plates and top with the toasted walnut halves.
41
g56
g22
g
