2 ounces hazelnuts
8 ounces prewashed baby arugula
1 tablespoon fruity extra-virgin olive oil
Juice of 1/2 lemon
2 ripe pears, preferably Bosc, cut into 1/2-inch-wide spears

1. Place hazelnuts in a small skillet over medium-high heat. Toss continuously until skins begin to crack and they emit a toasty aroma, 5 minutes. Pour hazelnuts into a kitchen towel. Rub them against each other through the towel to remove loose skins. (Not all the skins will come off, but the bitter, burnt ones will.) Chop and set aside.

2. Place arugula in a large salad bowl. Sprinkle with salt and drizzle with olive oil; toss to coat. Squeeze lemon over leaves, add freshly ground pepper, and toss briefly. Taste and adjust seasonings.

3. Put arugula on plates, arrange pears on top, and sprinkle with hazelnuts.

PER SERVING: 183 cal, 56% fat cal, 12g fat, 1g sat fat, 0mg chol, 4g protein, 18g carb, 5g fiber, 16mg sodium