Favorite Recipe Easter Edition

Pear Salad

* 1/2 cup walnut halves
* 5 to 6 cups arugula, cleaned and dried
* 1 Bosc or Anjou pear, thinly sliced
* 1 lemon
* 3 tablespoons extra-virgin olive oil, eyeball it
* Salt and freshly ground black pepper
* 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Directions

Toast nuts in small pan over medium heat until fragrant. Cool.

Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.