3 tablespoons walnuts or pecans, coarsely-chopped
12 cups arugula
3 tablespoons extra-virgin olive oil
Freshly-ground black pepper
4 pears, peeled, cored and sliced
6-oz. Asiago cheese, grated
Preheat oven to 500° F. Spread the walnuts or pecans on a baking sheet and toast until golden brown. Remove from oven, transfer onto a plate and allow to cool. 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 to taste. Arrange pear slices along the side of each serving plate and top with Asiago cheese and toasted walnuts or pecans. Top lightly with your favorite dressing and serve.