For dressing : 50 ml. of white vinegar 40 ml. maple syrup 100 ml. olive oil
Cut pears into 4 pieces, remove core. Then cut each piece into half. Place into bowl, combine with syrup and balsamic vinegar. Mix well. Sear on grilling pan to golden crust. Toast walnuts, remove all husk. Clean arugula from cuttings, drain with paper towel. Cut cheese into slices. Chop walnuts finely. Spread some arugula leaves on plate, put some pears on top. Sprinkle with walnuts, pour with dressing.
Tips: Pears can be replaced on nectarines.
You can also use mangold leaves.
You can also use different cheeses: roquefort, stilton, aged manchego, brie, gorgonzola.
Pour salad with dressing right before serving to avoid losing freshness and crunchiness.