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Maple-Roasted Pear Salad


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2 Tbs. maple syrup

1 Tbs. hazelnut, walnut, or olive oil

4 small firm Bosc pears, halved

1/2 cup hazelnuts

8 cups baby arugula

3 oz. parmesan, Pecorino, Zamorano, or other hard cheese

beet Dressing

3 Tbs. hazelnut, walnut, or olive oil

2 Tbs. sherry vinegar

1 shallot, minced (2 Tbs.)

1 1/2 Tbs. honey

1 Tbs. whole-grain mustard

8 oz. cooked beets, finely diced (1 cup)

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