Pear and Parmesan Salad

Ingredients

• 3 ripe pears, peeled, cored and sliced
• 1 cup sliced fresh fennel bulb
• ¼ pound imported Italian Parmesan cheese, in slivers
• ⅓ cup chopped walnuts
• Freshly ground black pepper
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 4 tablespoons walnut oil
• 1 bunch arugula, rinsed, dried and stems removed

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    262 calories; 18 grams fat; 4 grams saturated fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 9 grams protein; 12 milligrams cholesterol; 278 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. Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
2. Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
3. Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.