Pear, Arugula & Endive Salad with Candied Walnuts

Ingredients

• 1/4 cup red wine vinegar

• 1 tablespoon organic lemon juice, freshly squeezed

• 1/2 tablespoon organic parsley, chopped

• 1 tablespoon Dijon Mustard

• 1/2 cup canola oil

• 4 cups arugula, torn into pieces

• 2 heads Belgian Endive, cut in half and sliced into 1/4 inch strips

• 1 organic pear, halved and sliced

• 1/2 cup candied walnuts

• Salt and white pepper to taste