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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.
1. In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil.