
1. Prepare Lemon Vinaigrette. Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
2. Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week. Makes 8 servings.
3. Lemon Vinaigrette: In bowl combine 1 tablespoon lemon peel, 1/3 cup lemon juice, 1 teaspoon sugar, and 1/2 teaspoon kosher salt. Gradually whisk in 3/4 cup extra virgin olive oil.
4. Make Ahead: Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.
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a question: the lemon vinaigrette has no vinegar? Or was that omitted?
11/22/2009 11:07:35 PM Report Abuse