From Terry Kassel. If the spirit moves you, add toasted walnuts and crumbled blue cheese or creamy goat cheese to the top of the salad. Dried cranberries or cherries are a delicious addition, too.
Ingredients
Salad:
4 handfuls baby arugula
2 ripe pears, sliced
Dressing:
2 lemons, juiced
4 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt to taste
Fresh ground black pepper, to taste
Preparation
Divide baby arugula on 4 plates. Top with sliced pears. Combine dressing ingredients and drizzle over the salad.
Yield: 4
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