Arugula-Pear Salad with Miso Dressing

Quick Candied Walnuts
1 tablespoon butter
3/4 cup chopped walnuts
2 tablespoons brown sugar

Creamy Miso Dressing
2 tablespoons white miso
2 tablespoons champagne vinegar
1 tablespoon honey
2 tablespoons water
1 clove garlic
1/4 cup olive oil
6 cups mixed greens
1 cup shaved fennel bulb
2 ripe pears, sliced thin
1/4 cup crumbled blue cheese
1/4 cup dried cranberries

Make the walnuts. Place a piece of parchment paper on a baking sheet and set aside. Melt the butter over medium heat in a large skillet and add the walnuts, then toss to coat. Stir in the sugar and mix until the sugar has melted and combined with the walnuts. Add the walnuts to the baking sheet and spread in a single layer. Let cool for at least 15 to 20 minutes to harden.
Whisk together the miso, vinegar, honey, water and garlic until very smooth and the miso has dissolved. Slowly drizzle in the olive oil until thickened. Set aside.

Toss together the greens, fennel and pears in a large bowl. Drizzle with 3 tablespoons of the dressing and toss until well-combined. Sprinkle on the blue cheese and cranberries, then plate. Drizzle with the remaining miso dressing and serve immediately.

Per serving (296 g): Calories 435; Fat 32 g (Saturated 6 g); Cholesterol 14 mg; Sodium 478 mg; Carbohydrate 32.3 g; Fiber 7 g; Sugars 18.6 g; Protein 9.6 g

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