3 tablespoons coarsely chopped toasted walnuts or pecans* 12 cups loosely packed arugula leaves 2 tablespoons extra-virgin olive oil coarsely ground salt freshly ground black pepper 4 pears, peeled, cored and sliced 6 ounces Asiago cheese, shaved or grated (can use a potato peeler)
* 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.
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 plate and top with Asiago cheese and toasted walnuts or pecans.