8 cups trimmed arugula, washed and drained
2 pears, preferably organic, skin on, cut into 1-inch chunks
¼ cup walnuts or cashews
4 ounces Parmesan or Greek graviera cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoons honey
2 tablespoons orange juice (fresh)
Salt and pepper
½ teaspoon cayenne pepper
- Place the arugula in a large bowl and add the chopped pears, and half of the nuts: set aside.
- In a small bowl, whisk all the ingredients for the dressing together. Pour the mixture over the salad, and toss to combine. Salt to taste.
- Using a vegetable peeler, shave the cheese into thin strips and lay on top of the salad.
- Sprinkle the remaining chopped nuts over salad, and serve immediately.
Recipe by Diane Kochilas for Mediterra. Photo courtesy of Mediterra.