|5||tablespoons olive oil|
|1/3||cup mascarpone cheese|
|2||firm Bartlett pears|
|2||tablespoons lemon juice|
|1||pound arugula, stemmed|
2. Chop half the walnuts. In a bowl, stir the chopped nuts into the mascarpone with a little more salt and half the pepper.
3. Halve the pears lengthwise, core them, and brush with 1 tablespoon lemon juice. Slice into 1/4-inch-thick lengths, keeping the pears intact at one end. Arrange them on plates.
4. In a bowl, whisk the remaining 1 tablespoon lemon juice with the remaining salt and pepper. Whisk in the remaining 3 tablespoons olive oil. Toss the arugula in the dressing and arrange next to the pears on each plate.
5. Put a dollop of the mascarpone mixture onto each plate between the salad and the pear, then sprinkle with the remaining toasted nuts.
Adapted from Deborah Krasner