Start an autumn dinner with this light but flavorful salad. Make sure the pear is not over-ripe and still has a good crunchy texture.

[ingredients]1½ tablespoons sherry vinegar or red wine vinegar
¼ cup extra virgin olive oil
1 small french shallot, finely chopped
4 cups arugula leaves
1 small fennel bulb, thinly sliced (optional)
1 ripe, but firm pear, cored and thinly sliced
¼ cup coarsely chopped flat-leaf parsley leaves
1 cup shaved Pecorino Romano or parmesan cheese[/instructions]

[instructions]Combine the vinegar and a good pinch of salt in a bowl and whisk until the salt has dissolved. Add the oil slowly, whisking constantly, until the dressing thickens. Stir in shallot.
Combine arugula, fennel, pear and parsley in a salad bowl and toss. Add dressing and toss again. Top with the shaved cheese and serve immediately.
Serves 4-6[/instructions]

*Recipe and image courtesy of Country Cooking cookbook