This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.)

　　Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 4 servings

　　6 tablespoons extra-virgin olive oil

　　3/4 cup walnuts (3 oz), coarsely chopped

　　3/4 cup mascarpone cheese (6 oz)

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 tablespoons fresh lemon juice

　　1 firm-ripe Bartlett pear

　　1/2 lb arugula, coarse stems discarded

　　

Step 1

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.

　　

Step 2

Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.

　　

Step 3

Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.

　　

Step 4

Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.

　　

Step 5

Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.