Pear, Arugula and Endive Salad with Candied Walnuts

Ingredients

• 1/4 cup red wine vinegar
• 1 tablespoon organic lemon juice, freshly squeezed
• 1/2 tablespoon organic parsley, chopped
• 1 tablespoon Dijon mustard
• 1/2 cup canola oil
• 4 cups arugula, torn into pieces
• 2 heads Belgian endive, cut in half and sliced into 1/4-inch strips
• 1 organic pear, halved and sliced
• 1/2 cup candied walnuts
• Salt and white pepper to taste

Directions

1. Whisk oil into vinegar, lemon juice, parsley, and mustard; add salt and pepper to taste. Cover and chill. Let stand at room temperature 1 hour and re-whisk before continuing.
2. Mix arugula and endive in large bowl; toss with enough dressing to coat.
3. Divide salad on plates and arrange pear slices atop.
4. Drizzle with more dressing. Sprinkle with candied walnuts and serve.