Arugula and Pear Salad with Mascarpone and Toasted Walnuts

• 6 tablespoons extra-virgin olive oil
• 3/4 cup walnuts (3 oz), coarsely chopped
• 3/4 cup mascarpone cheese (6 oz)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 firm-ripe Bartlett pear
• 1/2 lb arugula, coarse stems discarded

1. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes.
2. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste.
3. Pour oil into a heatproof measuring cup.
4. Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
5. Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper.
6. Cool dressing.
7. Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices.
8. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
9. Toss arugula with enough dressing to coat and mound alongside pear.
10. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.

extravirgin olive oil, walnuts, mascarpone cheese, salt, black pepper, lemon juice, bartlett, arugula

Taken from www.epicurious.com/recipes/food/views/arugula-and-pear-salad-with-mascarpone-and-toasted-walnuts-107798 (may not work)