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Sharon Casto
Salad with grilled pear, blue cheese and walnut dressing
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Ingredients
Directions
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Heat a grill pan.
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Spread the pear segments with 1 tablespoon of oil and grill on both sides until grill marks are visible.
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Mix 50 grams of walnuts with the garlic, remaining oil, vinegar, honey and 6 tablespoons of water in a blender to a creamy dressing.
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Season with salt and pepper.
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Add extra water if the dressing is too thick.
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Spread the arugula over a bowl and put the grilled pear on it.
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Pour the walnut dressing over it and divide the gorgonzola and other walnuts over the salad.
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Nutrition
395Calories
Sodium0% DV0g
Fat52% DV34g
Protein16% DV8g
Carbs4% DV13g
Fiber0% DV0g
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