Drizzle with the vinaigrette.Tip: For a warm salad, heat the vinaigrette in a small saucepan over medium heat for 1 minute, and substitute spinach for the arugula. The sweetness of the vinaigrette and crisp pear offsets the peppery arugula and tangy blue cheese - I also added in some butter lettuce to compliment the creaminess of the cheese. With peppery arugula, mildly sweet pears and crunchy walnuts, this salad is simple yet satisfying. Toss with cooked grains or cubes of tofu to create a substantial lunch. The sweetness of the pear, along with the creaminess of the feta cheese, nuttiness of the toasted pecans, tanginess of the dressing and the peppery flavor of the arugula makes for an easy fall salad you’ll enjoy every time. ⅓ cup dry roasted, salted sunflower kernels Arrange the arugula on individual plates and top with the pear and cheese. Read More It has the perfect mix of every flavor and texture: sweetness from the pears, slight bitterness from the arugula, creaminess from the bleu cheese and crunch from the toasted walnuts. Pear, Arugula and Feta Cheese Salad may just become a new favorite. There’s something so refreshing about this pear, bleu cheese and arugula salad. 2 red Bartlett pears 12 cups arugula (about 8 oz.) Whisking constantly, slowly add the oil; set aside. Over medium heat, simmer the balsamic vinegar until it reduces by half, creating a glaze. All these flavors really blend well together to create a very nice, refreshing salad. Yum! Immediately spoon the glaze over the pears and toss them. Toss the arugula, radishes, dried cranberries, and walnuts together and then top with the balsamic pears and a very small sprinkle of coarse sea salt. Whip up a quick homemade dressing with some of the pears and walnuts to connect all the flavors. Recipe by Sammi Haber Brondo, MS, RD (@veggiesandchocolate).