Pear and Arugula Salad with Shaved Pecorino

This is one of those salads I make when the fridge is half empty and I still want something bright on the table. It leans on very little: a big handful of peppery arugula, a pear, some walnuts, and a few curls of Pecorino Romano. The cheese does most of the seasoning work, so you don't need much else.

Pecorino Romano is a sheep's milk cheese from Italy, and it has been made in and around Rome for a very long time. It is salty, sharp and firm, which is why a few shavings go such a long way. If you can, buy a wedge and shave it yourself with a vegetable peeler. Cold cheese shaves into nicer, thinner ribbons than soft or warm cheese, so keep the wedge in the fridge until the moment you need it.

Pears are a good partner here because they are sweet without being heavy. Choose one that gives slightly at the neck but isn't mushy. Slice it right before serving, since cut pear browns fairly quickly. If you are making the salad ahead for a crowd, keep the pear slices in a little water with a squeeze of lemon and drain them well before they go on the arugula.

The walnuts add a soft crunch and a bit of bitterness that plays nicely against the balsamic. Toast them in a dry pan for a few minutes if you have the time. They will smell toasty and taste deeper, and it takes almost no effort.

For a fuller meal, this salad sits well next to something warm and savory. A bowl of Creamy Fava Bean Puree with Pecorino is a lovely pairing, since both lean on the same cheese and the beans are soft against the sharp leaves. For a lighter main, try the Grilled Tuscan Lemon Herb Chicken Skewers, which bring char and herbs to the table. If you want something to share, the Peppery Pecorino Skillet Chickpeas make a cozy side with the same spicy-cheese note.

Leftover salad doesn't keep well once dressed, so if you have extra, store the components separately. The arugula, pear and walnuts will last a day or so in the fridge, and the cheese keeps for weeks wrapped in parchment. Put it all back together with a fresh drizzle of oil and vinegar and it will taste almost new.