Arugula, Pear and Parmesan Salad

3 ripe pears, preferably Bartlett
4 oz arugula
2 tsp of lemon juice
3 oz parmesan cheese
3 tblsp of hazelnut or walnut oil
freshly ground black pepper

Peel and core pears and slice thickly. Moisten with lemon juice to keep the flesh white.

Combine the nut oil with the pears. Add the arugula leaves and toss. Turn the salad out onto four small plates and top with shavings of Parmesan cheese. Season with freshly ground black pepper and serve with open textured bread.