Arugula, Pear and Gorgonzola salad

Adapted from


White wine vinaigrette (recipe at right)                                 White wine vinaigrette:       
6 ounces crumbled Gorgonzola                                                 3 ounces extra virgin olive oil
6 cups (about 5 ounces) cleaned Arugula                                  1 ounce white wine vinegar
½ cup (about 2 ounces) toasted walnuts                                    Salt
1 ripe red Bartlett pear, cored and sliced very thin


In a salad bowl, toss the vinaigrette with Arugula, half of the walnuts and pear, reserving some slices for decoration. Add the Gorgonzola and toss once more. Arrange the salad in the center of a salad plate. Scatter the remaining walnuts over the salad and arrange the reserved pear slices around the salad.