Ingredients

• 14 ounces Grana Padano or Parmigiano Reggiano cheese
• Bunch of arugula, leaves torn
• 2 firm pears, cored and cubed
• 1/2 cup pine nuts, toasted
• Extra-virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Salt

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Instructions

1. Wedge out fresh chunks of the cheese and put in a large salad bowl.
2. Mix in the torn arugula, cubed pears, and pine nuts.
3. Drizzle with extra-virgin olive oil and balsamic vinegar. Season with salt and mix well.