Arugula Pear Salad with Toasted Walnuts and Gorgonzola | Heather Carey

Ingredients

• 2 bartlett pears, halved, cored and cut into slices
• 3 tablespoons fresh lemon juice (1 large lemon will do)
• 1/4 cup extra virgin olive oil
• 2 tablespoons walnut oil (if you cannot find walnut oil, simply use more olive oil)
• salt and ground black pepper
• 6-8 large handfuls baby arugula
• 3 ounces Gorgonzola cheese , crumbled
• 1/2 cup toasted walnuts, chopped coarse