Crunchy Pear Walnut Salad With A Mustard Orange Dressing
- 1/2 cups Shelled Walnuts
- 1 Pear
- 1/2 cups Dried Dates, Cranberries, And/or Raisins
- 4 cups Rocket (arugula, Rucola) Or Lamb's Lettuce (corn Salad)
- 1/8 cups Orange Juice
- 1 Tablespoon Balsamic Cream Or Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Olive Oil
- Salt And Pepper, to taste
- Crush the walnuts: the easiest way is to put them in a large bowl and use something solid like a sturdy glass or the end of a rolling pin.
- Dice the pear and dried fruit into small cubes. Think roughly the size of a quartered date. If you're using raisins, you can probably leave those as they are. Add them and the washed rocket and/or lamb's lettuce to the bowl, too. Make sure you wash the salad first, rocket often comes with a load of grit!
- Mix the orange juice, balsamic cream, mustard and olive oil together. Chuck in a dash or two of salt and pepper. Stir into the salad. Serve. Done!
walnuts, dates, rocket, orange juice, balsamic cream, dijon mustard, olive oil, salt
Taken from tastykitchen.com/recipes/salads/crunchy-pear-walnut-salad-with-a-mustard-orange-dressing/ (may not work)