ARUGULA SALAD WITH PAN ROASTED PEARS

Adapted from food.com

1 bunch Arugula
2 to 3 firm Bartlett Pears
2 Tbls. butter
3 Tbls. brown sugar
1 cup walnuts, chopped
2 Tbls. extra virgin olive oil
2 tsp. cider vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
3 oz. Parmesan cheese

Wash arugula in a basin of cold of water, pinch off coarse stems. Dry in a salad spinner or on kitchen towels. Chop or tear into bite-size pieces, place in a salad bowl Cut each pear lengthwise, remove the core, then set cut side down on a board and slice into 5 pieces lengthwise again. In a medium non-stick skillet heat butter and brown sugar over medium high heat until bubbly. Toss in pear slices. Stir to coat evenly. Keep stirring until pears are warmed through and starting to brown on the edges, about 10 minutes. Add chopped walnuts, stir to coat. Cook until browned, 3 to 5 minutes, remove pan from heat. Whisk together vinegar, mustard, salt and freshly ground black pepper to taste, drizzle in oil while whisking to make a simple vinaigrette. Toss Arugula with dressing and divide among four salad plates. Place pears and walnuts on top. Garnish with shaved Parmesan (using a vegetable peeler).