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.
Makes 12 servings.
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.
* 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.
Arugula, Pear, and Asiago Cheese Salad Recipe: https://whatscookingamerica.net/salad/arugulapearsalad.htm