Roasted Pear and Arugula Salad with Walnuts and Parmesan

Ingredients

Roasted Pears

• 4 firm pears (I favor Bartlett)
• 1 tablespoon butter, melted
• 2 tablespoons sugar

Salad dressing

• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• freshly ground black pepper

Salad

• 7 cups arugula, washed dried and torn in bite-size pieces (or other salad greens)
• 4 ounces parmesan cheese
• 1 cup walnuts

Directions

1. 1

   Preheat oven to 500 F and put baking sheet in the oven to heat too.

2. 2

   Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.

3. 3

   Toss pear with butter and sugar.

4. 4

   Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.

5. 5

   Flip and roast until tender and deep brown, 5 more minutes.

6. 6

   Let pears cool.

7. 7

   Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.

8. 8

   Whisk the olive oil, vinegar, salt and pepper together.

9. 9

   Combine arugula and pears in large serving bowl, and gentley toss with the dressing.

10. 10

    Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.

11. 11

    Chop walnuts coarsely and sprinkle on top.