- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 5 ounces arugula
- 1 pear, cut into 8 wedges
- 1/3 cup chopped, toasted hazelnuts
- Salt and pepper
- Shaved romano cheese
Prep Time: 10 minutes
Whisk the extra virgin olive oil and lemon juice.
Toss with arugula, pear and hazelnuts.
Season with salt and pepper, and top with cheese.
Thank you to Rachel Ray for the recipe and photo.