Pear and Arugula Salad


  • 8 oz. GalbaniĀ® Fresh Mozzarella Cheese, diced or torn into pieces
  • 1 cup halved, candied walnuts or bake yourself with 1/3 cup brown sugar
  • 1 lb. fresh pears, washed and sliced into wedges with skins on
  • 1/2 cup dried cranberries
  • 2-5 oz. packages of baby arugula
  • 4 Tbsp. olive oil
  • 2 Tbsp. white wine vinegar
  • Salt and pepper


  • Candied Walnuts: pre-heat oven to 400 degrees F. Coat plain, halved walnuts with brown sugar and bake on foiled baking sheet for 5-8 minutes. Set aside.
  • Salad: in a large mixing bowl, whisk together oil and vinegar. Add pears, cranberries, fresh mozzarella, candied walnuts and arugula to the white wine vinaigrette and toss. Serve on salad plates.