Salad of Pears And Parmesan Cheese

• 4 ripe but firm Bartlett or Bosc pears
• 4 tablespoons white-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons walnut oil
• 2 bunches arugula, rinsed, dried, heavy stems removed
• 1/4 pound Italian Parmesan cheese, shaved
• 13 cup coarsely chopped toasted walnuts
• Freshly ground black pepper

1. Peel and core the pears and slice them thin, lengthwise.
2. Place the slices in a bowl and toss with two tablespoons of the vinegar.
3. Mix the remaining vinegar with the oils and set aside.
4. Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates.
5. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top.
6. Drizzle with the remaining dressing, season with pepper and serve.

bartlett, whitewine vinegar, extravirgin olive oil, walnut oil, bunches arugula, parmesan cheese, walnuts, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3791 (may not work)