Ingredients
1/2 Cup Walnut Halves
5-6 Cups Arugula
1 Bosc or Anjou Pear thinly sliced
1 Lemon
3 T Olive Oil
Salt and Fresh Ground Pepper
8 oz. Gorgonzola
Preparation
Toast Nuts in small pan over medium heat until fragrant, then cool.
Combine Arugula and Pear in a salad bowl, add nuts then dress the salad with lemon juice, olive oil salt and pepper.
Top salad with cheese.
