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Easy Arugula salad that will knock their sox off ~

The most difficult part about this salad is removing the stems from the arugula.  It’s not ever really necessary, but for me I enjoy my salad without any stems getting in the way.  Pear and Parmesan Reggiano cheese go together like peanut butter and jelly.  Add a little balsamic vinaigrette and you’re good to go.

5 to 6 cups arugula, stemmed, cleaned and dried

1 Bosc or Anjou pear, thinly sliced

3 tablespoons extra-virgin olive oil, eyeball it

1 teaspoon balsamic vinegar

Salt and freshly ground black pepper

8 ounces freshly grated Parmesan Reggiano, (don’t skimp, get the good stuff)

 

  1. Combine arugula and pear in a salad bowl, add then dress the salad with olive oil and balsamic, salt and pepper. Top salad with lots of grated Parmesan.

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