Capsaicin Free Pear and Gorgonzola Salad with Candied Walnuts
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 2 ripe pears, cored and thinly sliced
- 3 oz gorgonzola cheese, crumbled
- ¼ cup dried cranberries
For the candied walnuts
- 1 cup raw walnut halves
- 1 tbsp honey
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- salt and pepper, to taste
Instructions
- 1
Heat a large skillet over medium heat. Add the walnut halves, honey, cinnamon, and sea salt, stirring to coat. Cook, stirring frequently, for 3–4 minutes, until the honey is bubbling and the walnuts are fragrant and lightly glazed — watch closely, as the honey can scorch quickly. Spread the walnuts onto a plate or piece of parchment in a single layer and let cool for 5 minutes until the glaze hardens.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified. Season with salt and pepper to taste.
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