Arugula and Caramelized Pear Salad

Arugula and caramelized Pear salad with Parmigiano-Reggiano and Balsamic Vinaigrette

Serves 4

This salad is a wonderful balance of spicey, sharp and sweet. It pairs very well with roast chicken.

2 ripe but firm Bosc or Red pears, cored, halved and cut into ¼ inch slices. Toss with 2 tablespoons of sugar until evenly coated.

Lightly butter a 12-inch nonstick skillet, heat over medium high, add the pear slices in a single layer and cook until browned on the first side, about 1 minute. Flip them over and cook until browned on the second side, set aside to cool.

Have ready in a large bowl

8oz. of arugula or baby arugula washed and dried

2 ounces of Parmigiano-Reggiano shaved with a vegetable peeler

Make the vinaigrette

Combine in a 2-cup measuring cup or blender

3 tablespoons balsamic vinegar

1 tablespoon soy sauce

4 teaspoons Dijon mustard

1 small shallot chopped

1 medium clove garlic chopped

¾ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

Blend using an immersion blender or blender

Add the pears and vinaigrette to the bowl and gently toss until coated and serve immediately.