Fall Pears and Arugula Salad

Arugula, a spicy salad green also called rocket, is best in the spring and fall. It goes great with pears and this combination makes a simple little salad.

Pears, Arugula, Pine Nuts, and Parmigiano-Reggiano

Serves 4 to 6

4 ripe Bartlett pears (other varieties are fine as well)
Fresh lemon juice
Salt and pepper
2 bunches of arugula
Extra-virgin olive oil
1 tablespoon white truffle oil (see note)
2 tablespoons toasted pine nuts
¼-pound wedge of Parmigiano-Reggiano cheese

Core the pears and cut into nice bite-size wedges (do not peel). Place the wedges in a bowl, squeeze a little fresh lemon juice over them, and season to taste with salt and pepper.

Place the arugula in a bowl and dress with a drizzle of olive oil and a squeeze of lemon; toss to coat.

Arrange the pears on individual plates. Drizzle with truffle oil.

Garnish the pears with the dressed arugula leaves and top with toasted pine nuts. With a sharp vegetable peeler, shave cheese curls over the top.

Note:  A little truffle oil goes a long way. It gives a woodsy flavor that’s expensive but worth it. If you don’t have any, you can substitute extra-virgin olive oil.