3 ripe pears
2 tsp. lemon juice
1 Tbsp. hazelnut or walnut oil
4 oz. Arugula leaves
1 oz. fresh parmesan cheese, shaved into long pieces
fresh ground black pepper to taste
Peel and core pears, and slice thickly. Place in a bowl and moisten with the lemon juice to keep them white. Combine with nut oil with the pears. Add arugula, and toss to mix. Divide among 4 salad plates. Top each portion with parmesan shavings. Season with black pepper to taste.