Arugula and Pear Salad

Recipe courtesy Rachael Ray, 2008

Ingredients

• 1/2 cup walnut halves
• 5 to 6 cups arugula, cleaned and dried
• 1 Bosc or Anjou Pear thinly sliced
• 1 lemon
• 3 tablespoons extra-virgin olive oil, eyeball it
• Salt and freshly ground black pepper
• 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles   (Tara's note:  we've also used feta or goat cheese)

 

Directions

Toast nuts in small pan over medium heat until fragrant. Cool.  (Tara's note:  Shain prefers to make carmelized nuts.  He does this by melting butter in a pan over medium to low heat, add enough brown sugar to coat the nuts and stir frequently until coated and "carmelized".  Cool.)

Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.