Stuffed Monster Heads
Parmesan, Pear, and Arugula Salad
We had such an awful growing season this summer that I had a paltry crop of Arugula, or as I like to call it by its old fashioned name, Rocket Lettuce. However, I was dancing in the aisles at our local Farmer's Market where I was able to buy lush bunches of Arugula for fifty cents apiece. In comparison to the hefty price that the grocery store would cost me, this was an incredible bargain. So of course I bought a ton of it. This was one of my favorite recipes that combined one of my other Farmer's Market purchases, ripe pears. If you do not have, or like, walnut oil, use your favorite oil. Only use fresh Parmesan cheese, preferably Parmesan Reggiano, and shave it rather than grate it to have beautiful thin sheets of Parmesan cheese to garnish the salad.
4 ripe peeled, cored, and sliced pears 3 teaspoons lemon juice 3 tablespoons walnut oil 1 large bunch washed and torn arugula 4 ounces fresh shaved Parmesan cheese freshly ground black pepper coarse salt
Toss the pears with the lemon juice. Add the oil and arugula and toss to combine. Place on individual plates, or else serve from a large bowl. Garnish with the Parmesan sheets and sprinkle with salt and pepper.
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