Arugula is a sassy vegetable. From the look of it, it would taste hearty and earthy like spinach- which is true. But it also brings pepper and kick, like dandelion greens. The leaves are beautiful, the aroma is powerful, the flavor is complex, and the texture makes a boring salad into something with bite. But how to tame it?

The answer is to take the bitter with the sweet. Pear and walnut salad is a trendy combo, but it's perfect for this situation. This recipe also includes shallots, which round out the salad with heat. I recommend chilling this salad before serving. It's a hot summer, and the coolness and sweetness of this dish will be refreshing.

Ingredients:

• One medium shallot

• 3 or 4 tablespoons olive oil

• 1 tablespoon dijon mustard

• 1/4 tablespoon fresh ground pepper

• 1/2 cup walnut pieces

• 2 tablespoons brown sugar

• One large pear, bosc or bartlett

• 10 cups mixed greens, including arugula

First, mince the shallot . In a small bowl, add several tablespoons of olive oil . Add the dijon mustard and ground pepper. Mix.

Next, coat a heavy saucepan with oil and heat over medium . Instead of olive oil, you might use walnut or sunflower oil for this purpose. Add walnut pieces and sugar. Heat until dark brown. Remove the walnut pieces to a bowl to cool . Pop one in your mouth. It's delicious.

Core and half the pear. Cut the pear into ¼ or ½ inch slices. Drizzle the dressing over the pear slices and chill . Wash mixed greens. Dry thoroughly. Dress the greens and place on a plate. Add pears and sprinkle walnuts to each serving. Looks handsome on a blue bowl. Serves 4.