½ medium yellow or red TSFF onion, thinly sliced
1 cup hot water
2 Tbs. light vinegar
2 bags TSFF arugula (about 5 cups)
1 ripe pear, thinly sliced
2 medium cloves garlic, pressed (or 2 Tbs. pale green parts of TSFF "green garlic" thinly sliced)
2 Tbs. chopped fresh parsley
1 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
Sea salt and black pepper to taste
¼ cup coarsely chopped walnuts, almonds, pecans or toasted sunflower seeds.
Optional: 2 oz crumbled blue or gorgonzola cheese
Press garlic and let sit for 5 or 10 minutes.
Slice onion thin and soak in hot water and vinegar while preparing rest of salad.
Whisk together the dressing ingredients, adding olive oil at the end, a little at a time.
Wash and dry arugula (optional with TSFF arugula).
Squeeze out excess liquid from onions. Combine onions, sliced pear, and arugula and toss with dressing. Sprinkle salad with walnuts just before serving. Top with cheese (optional).