Arugula Salad with Pears and Parmigiano Reggiano

ciaoitalia.com
serves 4
Ingredients

• 2 tablespoons chopped walnuts, toasted
• 3 cups washed arugula leaves, torn into bite size pieces
• 2 ripe pears, peeled, cored and sliced or diced*
• 1/2 cup Parmigiano Reggiano cheese in small bits
• 1/3 cup extra virgin olive oil
• 2 tablespoons white balsamic orwhite cider vinegar
• 2 tablespoons honey
• Salt to taste

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Preparation

1. Toast the walnuts in a small non-stick pan until fragrant; cool and set aside.
2. In a bowl combine the arugula leaves, pears and cheese; toss to combine.
3. 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.
4. *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.

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