Cook with Aloha - Salad of the Month

ARUGULA , FENNEL and PEAR SALAD
with Balsamic Vinaigrette*

2 Tablespoons	balsamic vinegar
pinch of	salt
	freshly ground black pepper to taste
1/3 cup	extra virgin olive oil
1 medium	fennel bulb, stalks/fern removed, bulb thinly sliced
1 large	bosc pear, core removed and pear thinly sliced
3 bunches	arugula, stems removed
1 small	Red onion cut into thin slices
	shaved Parmigiano-Reggiano

To make the vinaigrette:

In a small bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil in a slow steady stream, whisking as you pour. Taste for balance of flavors - adjust with more olive oil, vinegar, salt or pepper as your taste dictates. You can also add a pinch of sugar to help smooth out the taste.

To assemble the salad:

In a large salad or mixing bowl, add the thinly sliced fennel, sliced pear, arugula leaves and red onion slices. Toss to combine. Add 2 tablespoons of vinaigrette to the salad ingredients, toss well to coat the salad. Taste and determine if additional vinaigrette is needed.

Divide the salad evenly among 6 chilled plates - using a sharp vegetable peeler, shave 2 or 3 slices of the cheese over each salad.

Yield: 6 servings

*An excellent alternative to making your own balsamic vinaigrette is to buy Newman's Own Balsamic Vinaigrette.