Arugula, Pear and Parmesan Salad
"This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking...."
INGREDIENTS
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3 ripe pears, Bartlett
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2 teaspoons lemon juice
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3 tablespoons hazelnut oil or 3 tablespoons walnut oil
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4 ounces arugula
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3 ounces parmesan cheese
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fresh ground black pepper
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blue cheese (optional)
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chopped walnuts (optional)
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