(from Bon Appetit Magazine)
3 tablespoon coarsely chopped toasted walnuts or pecans*
12 cups (about 8 ounces) loosely packed arugula leaves
1 to 3 tablespoons extra-virgin olive oil
Coarsely ground salt
Freshly ground black pepper
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated
* Preheat oven to 500° F. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool.
In a large bowl, add arugula leaves and drizzle with olive oil to lightly coat. On individual salad plates, place the tossed arugula; season with salt and pepper. Arrange pear slices along the side of plate and top with Asiago cheese and toasted walnuts or pecans.