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Arugula, Pear and Parmesan Salad

 

We think of our breakfasts more as brunches, and one thing we like to surprise our guests with is an occasional salad.  Of course, it's never the featured dish - always an accompaniment.  We have several salads that we make, and this is hands down the most popular. Even guests who look at us as slightly whacky for serving them salad in the morning end up coming back for 2nd helpings.  This pairs great with savory dishes - we wouldn't put it out on the mornings we do french toast, for instance, but with eggs or bacon or sausage it's lovely, lite, and easy.  Precise measurements don't matter (because it's a SALAD), but what does matter is to squeeze real lemons for the juice, and get firm pears (you want everything to have a bit of a crisp bite).  Resist the urge to add salt or other seasonings, they really aren't needed.
 

Arugula

1 Pear (any firm, fresh pair)

Parmesan (shredded)

Lemon Juice (fresh squeezed)

 

Wash arugula and place in a large bowl.

 

Peel and slice pear into thin strips, then add to the arugula. 

Add shredded parmesan to taste, then squeeze fresh lemon juice, and toss.​