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Pear Arugula Salad With Candied Walnuts

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Ingredients
  

For The Walnuts

  • 2 Cups of California Walnuts shelled
  • 1 Cup of Sugar or Sugar Substitute
  • 1 Tbsp of Butter
  • Non Stick Spray
  • 1 Tsp of Kosher Salt

For The Pear Arugula Salad

  • 3 Tbsp Of Goronzola Cheese crumbled
  • 2 1/2 C of Arugula
  • 1/4 C of Fresh Cranberries
  • 1 Re Anjou Pear
  • 2 tbsp of Candied Walnuts see recipe

For The White Balsamic Dressing

  • 1/3 C Balsamic Dressing
  • 2/3 C Canola Oil
  • 1/4 C Water
  • 1 Tbsp of Sugar
  • Dash of Fresh Milled Pepper and Salt

Instructions
 

For The Candied Walnuts

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  • Over Low Heat, Spray pan with non-stick cooking spray. Melt the butter and stir in sugar, and add in nuts, sprinkling with kosher salt.
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  • Do not stop stirring(constantly) until all nuts are coated evenly, then remove from heat and allow to cool.

For The Salad

  • Rinse and Pat Dry the Arugula, place in bowl.
  • Wash and Slice Pear, placing on top of arugula
  • Toss in a few tbsp of cranberries
  • Toss in Gorgonzola
  • Add Balsamic
  • Add Olive Oil
  • Salt & Pepper To Taste
  • 4 Tbsp of Caramelized Walnuts

For The White Balsamic Dressing

  • In a pot, over low heat, add the balsamic dressing, canola oil, water and stir, allowing it to heat thoroughly. Add in sugar and stir until dissolved. Remove from heat and pour over salad.
  • Serve.
  • *Note there will be extra walnuts, but they can be stored in the refrigerator in an airtight container and used at a later date.