Pear And Arugula Salad With Lemon Vinaigrette

Ingredients

For the vinaigrette:

• 1 tablespoon finely grated lemon zest
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 3/4 cup extra virgin olive oil
• 8 ounces arugula (10 to 12 cups)
• 2 ripe but firm red Bartlett pears
• 1/3 cup dry roasted, salted sunflower kernels
• 4 ounces Parmesan cheese, shaved

For the salad:

• 8 ounces arugula (10 to 12 cups)
• 2 ripe but firm red Bartlett pears
• 1/3 cup dry roasted, salted sunflower kernels
• 4 ounces Parmesan cheese, shaved

Directions

Step 1

Prepare the vinaigrette: In a mixing bowl, combine the lemon zest, lemon juice, sugar, and salt. Slowly whisk in the olive oil until the vinaigrette is emulsified. (The dressing can be prepared up to one week ahead, covered and refrigerated. Bring to room temperature before using.)

Step 2

Transfer 1/4 cup of the vinaigrette to a large bowl. Quarter, core, and seed the pears. Cut each quarter in thin slices; add to the dressing in the bowl. Let the pears stand for 15 minutes.

Step 3

Add the arugula to the pears; toss lightly to coat. Transfer to a serving platter. Top with sunflower kernels and Parmesan. Serve with the remaining vinaigrette.