Pear & Arugula Salad with Candied Walnuts & Cheese Croutons
Recipe type: Salad, Dinner, Lunch
Cuisine: Fall, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Feel free to adjust the proportions to meet your needs. As written, this recipe will feed 2 or 3 as a main course, 4 or more as a starter.
  • 2 Tbsp. Brown Sugar
  • ½ tsp. minced Rosemary
  • ½ c. Walnut pieces
  • 8 ¼ in. thick Baguette Slices
  • 2-3 oz. (about 1 c.) grated Cheese (I really like Tomme de Savoie or Comté. Any flavorful cheese that melts well can be used)
  • 3 big handfuls Arugula
  • 1 small Shallot, thinly sliced
  • 1 Pear, thinly sliced
  • Extra Virgin Olive Oil
  • Balsamic Vinegar.
  1. Preheat oven to 400°.
  2. Place the brown sugar and rosemary in a small saucepan and place over medium heat until the sugar melts, 3-4 minutes. Keep a close eye on it-it can go from liquid to burnt and crusty very quickly. Stir in the walnuts and a pinch of sea salt.
  3. Spread the nuts on 1 side of a parchment-lined baking sheet. On the other side of the baking sheet, arrange the baguette slices. Lightly drizzle the bread with olive oil and transfer to the oven for 4 minutes. After 4 minutes, take the pan out of the oven. Break up the nuts. Flip the bread and sprinkle with the grated cheese. Return the pan to the oven for another 4 or 5 minutes until the cheese has melted.
  4. Meanwhile, combine the arugula and shallots in a large bowl. Add a drizzle of olive oil, a pinch of salt, and a few grinds of pepper. Give it a good toss, taste. Adjust seasonings as needed. Add a splash of vinegar and toss again. Add the pears and gently toss.
  5. Divide the salad between plates and top with the cheesy croutons. Sprinkle the candied walnuts and serve.
Recipe by strawberryplum at