Arugula, Pear and Gorgonzola Salad

Insalata Di Arugula, Pera E Gorgonzola

Serves 4

White wine vinaigrette (recipe follows)
6 ounces crumbled Gorgonzola
6 cups (about 5 ounces) cleaned hydroponic arugula
½ cup (about 2 ounces) toasted walnuts
1 ripe red Bartlett pear, cored and sliced very thin

In a salad bowl, toss the vinaigrette with arugula, half of the walnuts and pear, reserving some slices for decoration. Add the Gorgonzola and toss once more. Arrange the salad in the center of a salad plate. Scatter the remaining walnuts over the salad and arrange the reserved pear slices around the salad.

White wine vinaigrette

3 ounces extra virgin olive oil
1 ounce white wine vinaigrette
Salt

Combine the olive oil and vinegar and whisk them together. Salt to taste.