Arugula and Pear Salad with Mascarpone and Toasted Walnuts

1. 1

   Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes.

2. 2

   Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste.

3. 3

   Pour oil into a heatproof measuring cup.

4. 4

   Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.

5. 5

   Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper.

6. 6

   Cool dressing.

7. 7

   Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices.

8. 8

   Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.

9. 9

   Toss arugula with enough dressing to coat and mound alongside pear.

10. 10

    Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.