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Arugula with Carmelized Walnuts and Bosc Pears Recipe

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This recipe for Arugula with Carmelized Walnuts and Bosc Pears, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sonia Lull
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Bag Arugula Leaves
1 Bocs Pear (shred coarse thin)
1/4 c shelled walnuts
1/4 c thinly shaved asiago cheese

Dressing:
1/4 c to 1/2 c olive oil
1 T Dry Sherry
1 T Whole Grain Dijon Mustard
1 Shallot
Salt and Pepper to taste

Directions:
Directions:
Carmelize walnuts in 1 to 2 T butter on low heat and brown. Sprinkle with 2 T brown sugar. Garnish tossed salad with walnuts.

 

 

 

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