"This is one of my favorite simple salads. It’s refreshing and I love the way the sweetness of the pears complements the peppery arugula."

Ingredients:

• 1 recipe Lemon Vinaigrette, below
• 2 red Bartlett pears
• 12 cups arugula (about 8 oz.)
• 1⁄3 cup dry roasted, salted sunflower kernels
• 2 oz. Parmesan cheese, shaved (1⁄4 cup)
• Shredded lemon peel (optional)

Preparation:

1. Prepare Lemon Vinaigrette: In bowl combine 1 tablespoon lemon peel, 1⁄3 cup lemon juice, 1 teaspoon sugar, and 1⁄2 teaspoon kosher salt. Gradually whisk in 3⁄4 cup extra virgin olive oil.
2. Transfer 1⁄4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
3. Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing.
4. Cover and refrigerate remaining vinaigrette up to 1 week.

Make Ahead

Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.