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Most Unique Selection of Nursery Plants
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Dressing: Put the mustard, walnuts, and vinegar in a small food processor. Process for about a minute, then, while the machine is running, drizzle in the oil When all the oil has been incorporated, scrape down the sides and process until creamy. Season with salt and pepper to taste.
Slice the pear into 1/4 inch slices. Sprinkle the cut slices with the lemon juice to prevent browning, making sure all surfaces are covered.
Arrange arugula on 4 salad plates and top each pear slices. Scatter the nuts and blue cheese over the plates. Drizzle with the dressing, and season with fresh cracked black pepper.
Pear Walnut Salad
2-3 ripe but firm pears
juice of 1/2 lemon
4 cups arugula or other baby lettuce
4 Tbsp walnuts
4-8 Tbsp crumbled blue cheese or gorgonzola cheese
1 tsp dijon mustard
3 Tbsp walnuts
3 Tbsp white wine vinegar
1/2 cup walnut oil
salt and black pepper to taste