Several years ago, my daughter and I used to go to a nice little restaurant in Providence (which isn’t there any more, unfortunately), called Grappa’s. They had the best thin crust pizza I’d ever eaten. (I think it was even better than Al Forno’s which most people know very well.) On the menu was an arugula salad with pears. It was fabulous. I don’t remember if they put nuts in the salad, or what the dressing was, but the pairing of pears with the arugula was heavenly. So I recreated my version of the salad and still think the combination is wonderful.
To me, this is a perfect breakfast or lunch. In case you can’t tell, that’s a hard boiled egg on the side of the plate. If you don’t care for eggs or you are vegan, you can leave it out, and add some other protein. While we’ve eliminated most dairy, I still enjoy an egg for breakfast or lunch. Dr. Gundry highly recommends using EVOO, so that is what I used to dress this salad. (I suspect a Poppy seed dressing would also be great!)
This is another one of those “No recipe” recipes. Just put the arugula on your plate, place sliced pears on top in a decorative fashion, sprinkle pecans or walnuts over the top and add your choice of dressing. (And of course, the hard boiled egg, if desired. I suspect avocado would be a nice addition as well.)