Nearly four years ago, Lauren and I were visiting in Florence, Italy. One afternoon we enjoyed a late lunch in an outdoor restaurant in a quaint piazza. We shared this salad, which was almost as good as the people watching! 

I have recreated it for us to enjoy at home. The ingredients are so simple, but combined in just the right way. For an elegant lunch, serve this arugula salad with a grilled chicken breast or salmon filet.

Recipe for Arugula Salad with Pear, Walnuts and Parmesan

4 ounces Arugula, washed and cleaned

1 large ripe pear, red or golden

1/2 cup walnut halves

parmesan cheese, shaved into strips with a vegetable peeler

olive oil

good quality balsamic vinegar

coarse sea salt

Toast the walnuts. Place them in a small skillet (without oil) over medium heat and toast for 5 minutes, gently shaking the pan frequently to keep the nuts moving around. Remove from heat and let the walnuts cool. Cut the pear in half; core it and slice in thin strips. Immediately place the pear slices in a bowl of cold water with a few sprinkles of fine salt added. Let soak for 5 minutes to prevent browning. Remove to a paper towel to drain. 

Either assemble this on a large platter or on four individual salad plates. Lay out the arugula on the platter. Place the pear slices on next, arranging them in a visually pleasing manner. Sprinkle on the toasted walnut halves. Top with long curls of fresh parmesan cheese. Drizzle the whole salad with a small amount of olive oil, about 2 tablespoons. Carefully drizzle with balsamic vinegar, 1-2 tablespoons. Start out with a little, and then you can always go back and add more as needed. Sprinkle with plenty of coarse sea salt.