Arugula And Pear Salad Recipe

• 1/4 c. macadamias
• 1 tsp Dijon mustard Sea salt to taste Freshly-grnd white pepper to taste
• 2 Tbsp. freshly-squeezed lemon juice
• 1/4 c. macadamia nut oil
• 1 Tbsp. minced chives
• 2 sm bunche small-leaf arugula trimmed, washed, and dry well
• 2 lrg hard pears peeled, cored
• 1/2 c. crumbled Maytag blue cheese

1. Heat the oven to 300 degrees.
2. Spread the macadamias in a metal cake pan and toast 10 min.
3. Cold, then chop into coarse chunks.
4. Combine the mustard, one-half tsp.
5. sea salt and several grinds of pepper in a small bowl.
6. Whisk in the lemon juice, then the macadamia oil.
7. Add in the chives and whisk till emulsified.
8. Taste and adjust the seasoning.
9. Toss the arugula with just sufficient dressing to coat lightly.
10. (Reserve any remaining dressing for another use.)
11. Arrange on 4 salad plates.
12. Cut the pears into thin slices and divide among the plates.
13. Sprinkle with the cheese and then with the macadamias and serve at once.
14. This recipe yields 4 servings.
15. Comments: Other cheeses can substitute for the Maytag blue, including shaved pecorino and slivered Manchego.

macadamias, salt, freshlysqueezed lemon juice, nut oil, chives, bunche, crumbled maytag blue cheese

Taken from cookeatshare.com/recipes/arugula-and-pear-salad-70008 (may not work)