Arugula, Pear, and Parmesan Salad
- 3 Ripe Pears
- 2 tsp Lemon Juice
- 1 tbsp California Arbequina, Arbosana, Koroneiki Extra Virgin Olive Oil
- 1 tbsp Strawberry Peach Balsamic Vinegar
- 4 oz Arugula
- 1 oz Fresh Parmesan Cheese
- Black Pepper
Peel and core the pears and slice, thickly. Place in a bowl and moisten with lemon juice to keep the flesh white.
Combine the Olive Oil and Strawberry Peach Balsamic Vinegar with the pears. Add the Arugula leaves and toss to mix.
Divide the salad among four small plates and top each portion with shavings of Parmesan cheese. Season with black pepper and serve.