- 2 tablespoons EVOO
- 1 tablespoon lemon juice
- 5 ounces wild arugula
- 1 pear, cut into 8 wedges
- 1/3 cup chopped, toasted hazelnuts
- Salt and pepper
- Shaved pecorino-romano cheese
Whisk EVOO and lemon juice. Toss with arugula, pear and hazelnuts; season with salt and pepper; top with cheese.