Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette

A few years ago my dad came to DC to visit and was looking for a home cooked meal.  Since he was in the middle of his time on Atkins my sister and I needed to find dishes that appealed to everyone but accommodated his needs.  I found this recipe on The Food Network website and it fit our all the requirements (although it was a little high carb bc of the pears).

Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/shallot Vinaigrette

2 firm pears, halved and seeded
1/4 cup honey
1 Tbsp minced shallots
6 Tbsp red wine vinegar
1/2 cup EVOO
salt and pepper
3 to 4 bunches arugula
3/4 cup shelled walnuts
  1. Preheat oven to 375 degrees
  2. Place pear halves, cut side up, on a baking sheet and brush them with honey.  Place pan in oven and bake for 15-20 minutes or until golden.
  3. Slice the pears lengthwise into half inch slices. Be sure to use firm pears.
  4. In a small bowl, whisk together the oil, vinegar and shallots.  Whisk in EVOO until emulsified.  Add salt and pepper to taste
  5. Toss the arugula with the vinaigrette.  Toss pears and toasted walnuts.
We made this dish for a Halloween dinner party and even without dietary concerns it was a hit! 

Enjoy!  This is kinda a lot of calories, but as a side to a number of other dishes it served much more than 8.  Adjust calories accordingly!

Nutritionals(Serves 8): Cals: 240.7, fat 19.8, Carb: 16.9, fiber 1.8, protein: 1.9