Pear & Arugula Salad with Lemon Vinaigrette

Ingredients

• 1/2 cup walnut halves
• 5 to 6 cups arugula, cleaned and dried
• 1 pear, (I love these amazing pears from Harry and David, Royal Riviera Pears)
• 1 lemon
• 1 zest of lemon
• 3 tablespoons extra-virgin olive oil, eyeball it
• 1 Tb Dijon mustard (I love Grey Poupon - be sure not to use the grainy one, this dressing is best silky)
• Salt and freshly ground black pepper
• 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles (cheese is optional)

Directions

Toast nuts in small pan over medium heat until fragrant. Cool.

Make the dressing:

Combine the juice from one lemon, the zest of one lemon, the mustard into a bowl.  Start whisking vigorously.  Gradually drizzle in the olive oil until the dressing starts to look creamy and smooth.  Salt and pepper to taste.  You may need more olive oil if you find it to be too tart.  

Place the arugula in a gorgeous serving bowl.  Lightly toss with the dressing.  Slice the pears and arrange them around the top of the arugula.  Toss the toasted walnuts and lightly drizzle more dressing over the pear slices.  Add the blue cheese at your discretion.  It's delicious both ways!  The sweet pears with the crunchy, bitter walnuts with the tart lemon dressing...this salad is amazing!!!