This delicious salad recipe is from Bon Appetit Magazine. I don't remember what year and issue, but it is wonderful!

More wonderful Salad and Salad Dressing Recipes.

Arugula, Pear, and Asiago Cheese Salad

3 tablespoon coarsely-chopped toasted walnuts or pecans*
12 cups (about 8 ounces) loosely packed arugula leaves
1 to 3 tablespoons extra-virgin olive oil
Coarsely ground salt
Freshly ground black pepper
4 pears, peeled, cored and sliced
6 ounces Asiago cheese, shaved or grated (I like to use a potato peeler)

* To Toast Nuts:  Preheat oven to 500 degrees F. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool before using.

In a large bowl, add arugula leaves and drizzle with olive oil to lightly coat.

On individual salad plates, place the tossed arugula; season with salt and pepper. Arrange pear slices along the side of each serving plate and top with Asiago cheese and toasted walnuts or pecans.

DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.

Makes 12 servings.