Arugula Salad with Pears and Parmigiano Reggiano
- Toast the walnuts in a small non-stick pan until fragrant; cool and set aside.
- In a bowl combine the arugula leaves, pears and cheese; toss to combine.
- In a small bowl combine the olive oil, vinegar, honey and salt; whisk ingredients to create an emulsion; pour over salad and toss to combine. Serve with nuts sprinkled over the top.
- *Putting the prepared pear pieces in a bowl and coating them with lemon juice will keep the fruit from turning brown upon exposure to air.