• Sumo

This decadent salad is topped with “praline” walnuts. If you or someone you know is allergic to walnuts, they can be supplemented with pecans for a similar taste and result. Make a few extra ahead of time and have some left-over for a treat at a later date.

Pear Salad with “Praline” Walnuts Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 2 Cups Walnut Halves
  • 2/3 Cup Sugar
  • 5 Oz. Arugula
  • 1 Head Bibb or Butter Lettuce
  • 2 Ripe Pears, halved, cored and sliced thinly
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Crumbled Blue Cheese (optional)
  • 3 Tablespoons Raspberry or Balsamic Vinegar
  • 2 Teaspoons Honey-Dijon Mustard
  • Pinch of Salt and Pepper
  • 1/3 Cup Extra Virgin Olive Oil


  1. In a small sauce pan over medium heat, combine nuts and sugar with 1/4 cup of water. Cook, stirring occasionally, for 6-8 minutes until all the liquid has cooked out; stir constantly for the last two minutes. Pour nuts onto a foil-lined baking sheet, spread them out and allow them to cool.
  2. In a large salad bowl, combine arugula, lettuce, cranberries, cheese, and pears. Toss gently to combine and set aside.
  3. In a blender, combine vinegar, mustard, salt and pepper. Slowly add oil to create an emulsion. Pour half the dressing over the salad and toss to combine.
  4. Coarsely chop nuts and sprinkle over salad.