Pear, Parmigiano, and Pine Nut Salad

Recipe

• 1/4cup Extra Virgin Olive Oil
• 2 tablespoons balsalmic vinegar
• 1/2 teaspoon salt
• Freshly ground Black Pepper
• 6 cups baby greens (spinach, arugula, and/or mesclun)
• 4 ripe juicy pears, peeled, cored, and sliced
• 3 ounces Parmesean cheese, shaved into long strips
• 1 basket (8 oz.) cherry tomatoes
• 1/2 cup pignoli (pine) nuts, toasted

In large bowl, blend olive oil, vinegar, salt and pepper. Toss greens with 1/2 of the dressing, then toss pears with remaining dressing. To serve, arrange greens on serving platter, then top with pears and cheese and sprinkle with pignoli nuts.