Salad of Pears And Parmesan Cheese

Ingredients

• 4 ripe but firm Bartlett or Bosc pears
• 4 tablespoons white-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons walnut oil
• 2 bunches arugula, rinsed, dried, heavy stems removed
• ¼ pound Italian Parmesan cheese, shaved
• ⅓ cup coarsely chopped toasted walnuts
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    297 calories; 18 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 10 grams protein; 12 milligrams cholesterol; 282 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
2. Mix the remaining vinegar with the oils and set aside.
3. Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.