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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.

Lightly oil pear with light olive oil, salt and pepper then cook on an 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
Measuring Cups and Spoons
Saucepan
Blender
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