Pear And Arugula Salad With Pepita Brittle

• For the Salad:
• 1 box of arugula
• 1/2 cup balsamic vinaigrette
• 2 pears
• 1/2 cup shredded Parmesan
• 1/2 cup pepita brittle
• For the Pepita Brittle:
• 2 tablespoons butter
• 2 tablespoons honey
• 1/4 cup brown sugar
• 1/2 cup pepitas

1. Core the pears and cut them into thin slices.
2. Divide the arugula between four bowls.
3. Top the arugula with Parmesan.
4. Arrange the pear slices on the salad.
5. Top the salad with Pepita Brittle.
6. Serve with a side of dressing.
7. Line a baking sheet with a piece of parchment paper and set it aside.
8. Melt the butter in a small pan.
9. Add the sugar and honey and bring the mixture to a boil, stirring consistently.
10. Use a candy thermometer to measure the temperature.
11. When the mixture reaches 280 degrees, add the pepitas.
12. Continue stirring the mixture.
13. When the mixture reaches 300 degrees remove the pan from heat.
14. Pour the mixture onto the lined baking sheet.
15. After the brittle is completely cool, break it into bite sized pieces.

salad, arugula, balsamic vinaigrette, pears, parmesan, butter, honey, brown sugar, pepitas

Taken from food52.com/recipes/75104-pear-and-arugula-salad-with-pepita-brittle (may not work)