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Baby Arugula Salad with Grilled Pears and Blackberry Pink-Peppercorn Vinaigrette

Baby Arugula Salad with Grilled Pears and Blackberry Pink-Peppercorn Vinaigrette

Ingredients

2 1/2 ounces baby arugula mix
1 ripe eating pear (i.e.. Red d'anjou)
1/4 cup glazed walnuts
Dressing
10 sweet fresh blackberries
1 teaspoon minced shallot
1/2 teaspoon minced pickled ginger
2 teaspoons champagne vinegar
1 teaspoon peanut oil, walnut oil can be substituted
2 teaspoons vegetable oil
  Pinch of pink peppercorn
1/4 teaspoon sugar
  Pinch of salt and pepper

Cooking Instructions

Glazed Walnuts
Equal parts (1 teaspoon) of the following:
- Brown sugar
- Corn syrup
- Honey
- Dark molasses

Heat to dissolve the brown sugar and coat walnuts. Place on lightly oiled pan and bake in pre-heated oven for 10 minutes at 350 degrees F then let cool.

The pear was lightly oiled with light olive oil, salt and pepper then cooked on a open grill. Cooking time depends on the ripeness of the pear (slightly soft to the touch).

Blend all the ingredients for the dressing in a food processor or hand blender.

Equipment List

Salad Spinner
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Saucepan
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