Arugula Salad with Pear, Walnuts, and Parmesan

Method

1. 1Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan often, until they smell nutty and turn a shade darker. Transfer immediately to a plate so they don't burn from residual heat.
2. 2Slice the pears lengthwise into thin wedges. If they're very ripe, leave the skin on for contrast; if firm, peel first. Use a vegetable peeler to shave the Parmesan into wide, thin ribbons — they should curl slightly, which looks beautiful on the plate.
3. 3In a small bowl or jar, combine extra virgin olive oil, balsamic vinegar, a pinch of salt, and freshly ground black pepper. Whisk briskly until the dressing emulsifies and thickens slightly. Taste and adjust — it should be punchy enough to stand up to the peppery arugula.
4. 4Pile the arugula loosely in a large bowl — don't pack it down. Add the pear slices and toasted walnuts. Drizzle the dressing over and toss gently with your hands or tongs, lifting from the bottom so every leaf gets coated.
5. 5Transfer to a serving platter, scatter the Parmesan shavings on top (add them last so they stay visible and don't wilt into the leaves), and serve immediately while the arugula is still perky.