Arugula and pear salad

Time 20 minutes
Yields Serves 4
Arugula and pear salad
(Los Angeles Times)

Heat the oven to 300 degrees. Spread the macadamias in a metal cake pan and toast 10 minutes. Cool, then chop into coarse chunks.


Combine the mustard, one-half teaspoon sea salt and several grinds of pepper in a small bowl. Whisk in the lemon juice, then the macadamia oil. Add the chives and whisk until emulsified. Taste and adjust the seasoning.


Toss the arugula with just enough dressing to coat lightly. (Reserve any remaining dressing for another use.) Arrange on 4 salad plates. Cut the pears into thin slices and divide among the plates. Sprinkle with the cheese and then with the macadamias and serve at once.

Other cheeses can substitute for the Maytag blue, including shaved pecorino and slivered Manchego.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.