ARUGULA AND PEAR
SALAD
WITH PARMIGIANO-REGGIANO
AND SHARP BALSAMIC-SOY
VINAIGRETTE
This recipe adds two elements to a basic green salad. I
always like to serve a sweet element and a salty element
along with peppery greens for contrast. This is one case
where a slightly underripe pear is preferable—it keeps its
shape better while caramelizing in the butter and sugar
mixture.