Hazelnut Arugula Salad

1. Preparation

Rinse the arugula under cold water and pat dry using a clean kitchen towel or paper towels.

Coarsely chop the hazelnuts if they are whole; if they are already chopped, set aside.

Slice the pear into thin wedges, removing the core.

Grate the Parmesan cheese using a cheese grater and set aside.

2. Cooking

In a dry skillet over medium heat, toast the chopped hazelnuts for 3-5 minutes until they are golden and fragrant, stirring frequently to prevent burning.

Remove the skillet from heat and let the hazelnuts cool slightly.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined to make the dressing.

In a large bowl, combine the arugula, pear wedges, toasted hazelnuts, and grated Parmesan cheese.

Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.

3. Serving

Transfer the salad to a serving platter or individual plates.

Garnish with additional Parmesan shavings if desired.

Serve immediately while the salad is fresh and crisp.