Arugula, Pear & Goat Cheese Salad With Prosciutto & Caramelized Walnuts

• 3/4 cup Caramelized Walnuts (see separate recipe at epicurious.com)
• 3/4 cup walnuts
• 1/4 cup sugar
• 1 1/2 Tbsp of balsamic vinager
• 2 ripe but firm Bosc, Comice, Concorde, or Bartlett pears cored and sliced into 1" pieces
• 5oz or 1/2 lb of arugula or watercress
• 1 1/2 Tbsp of olive oil
• 1/4 tsp of Dijon mustard
• Juice from half of a lemon
• 2 1/2 Tbsp of Fig Preserves or Fig Jam
• 3.5 oz of soft fresh goat cheese
• 2 oz of prosciutto

1. See Caramelized Walnuts recipe within this site: http://www.epicurious.com/recipes/food/views/Caramelized-Walnuts-108600
2. For dressing:
3. Whisk together fig jam or preserves, lemon juice, and mustard in bowl then whisk in olive oil.
4. For salad:
5. Place arugula, pears, goat cheese into bowls. Tear or slice prosciutto into bite sized pieces. Add to salad. Add caramelized walnuts. Top with dressing.

walnuts, walnuts, sugar, balsamic vinager, firm, arugula, olive oil, mustard, preserves, goat cheese

Taken from www.epicurious.com/recipes/member/views/arugula-pear-goat-cheese-salad-with-prosciutto-caramelized-walnuts-51192631 (may not work)