Two refreshing greens, cheese, pears, and crunchy walnuts combine to create a summery salad. Serve it as a side dish or a main course.
Make it Faster: To save time, buy pre-washed arugula and spinach.
Use a melon baller to core pears.
Shake the dressing in a mason jar instead of whisking.
Preheat oven to 350 degrees F. Place walnuts in a single layer on a cookie sheet and bake for 8 to 10 minutes. When ready, remove from oven, and let cool.
While the walnuts are toasting, combine 3/4 cup olive oil, red wine vinegar, shallots, mustard, and salt and pepper to taste. Whisk everything together in a mixing bowl until smooth, or shake vigorously in a mason jar for approximately 15 seconds.
Toss the pears in 1 tablespoon olive oil and grill in preheated grill pan for 2 to 3 minutes on each side. Turn more if needed.
In a large bowl combine spinach, arugula, toasted walnuts, grilled pears, half the Parmesan cheese, 1/3 cup vinaigrette, and a pinch of salt and pepper; toss gently. Divide into four salad bowls and sprinkle with the remaining Parmesan cheese.