A mouth watering, light and zesty spring salad. Great for a light lunch or a first course.
Wash and dry the arugula leaves. Cut the leaves in half (if large) and place them in a serving bowl.
Wash and slice the pears into thin slices, skin on, if using organic pears. Arrange pears on the arugula leaves.
Prepare the dressing and drizzle on top of the pears. Garnish with parmesan.
*Optional garnish, walnuts.
Enjoy with a few great friends.