This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.

Ingredients

4 serv.

ripe pears, Bartlett↗3
teaspoons lemon juice↗2
tablespoons hazelnut oil or 3 tablespoons walnut oil3
ounces arugula↗4
ounces parmesan cheese↗3
fresh ground black pepper↗
blue cheese (optional)↗
chopped walnuts (optional)

Step-by-step instructions

1
Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
2
Combine the nut oil with the pears. Add the arugula leaves and toss.
3
Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
4
You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.

Source: food.com

Original recipe ↗

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