Arugula-Pear Salad

1/2 pound arugula
1/2 cup walnut pieces, toasted
1 Red Anjou pear, thinly sliced
4 ounces blue cheese, crumbled
1 tablespoon fig or balsamic vinegar
4 tablespoons olive oil
sea salt to taste

Wash and dry arugula. Trim ends as necessary. Tear into bite-sized pieces and place in a large salad bowl. Add walnut pieces. Mix together vinegar and olive oil, add to salad and toss. Sprinkle with a little sea salt and the crumbled blue cheese. Toss again. Arrange pear slices on top and serve.

From, courtesy Hillsdale Farmers’ Market.