from Fort Hill CSA, CT

6 ounces crumbled Gorgonzola
6 cups (about 5 ounces) cleaned Arugula
½ cup (about 2 ounces) toasted walnuts
1 ripe pear, cored and sliced very thin

White wine vinaigrette:
3 ounces extra virgin olive oil
1 ounce white wine vinegar

In a salad bowl, toss the vinaigrette with arugula, half of the walnuts and pear, reserving some slices for decoration. Add the Gorgonzola and toss once more. Arrange the salad in the center of a salad plate. Scatter the remaining walnuts over the salad and arrange the reserved pear slices around the salad.