The peppery taste of the arugula with the sweetness of the pears and the crunch of sunflower seeds is delicious. This recipe is from Better Homes and Gardens.

• 2 
red Bartlett pears
• 12 
cups arugula (about 8 oz.)
• 1/3
cup dry roasted, salted sunflower kernels
• 2
ounces Parmesan cheese, shaved
• Shredded lemon Peel (optional)

Lemon Vinaigrette

• 1 tablespoon lemon peel
• 1/3
cup lemon juice
• 1 
teaspoon sugar
• 1/2
teaspoon kosher salt
• 3/4
cup extra virgin olive oil

For vinaigrette: In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil. I like to put this into a dressing bottle.

Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.

Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week.

Makes 8 servings