Arugula, Pear, and Gorgonzola Salad

From The Essential New York Times Cookbook, by Amanda Hesser

Ingredients:

1 large bunch arugula

4 teaspoons white wine vinegar

4 teaspoons olive oil

1/2 teaspoon sugar

2 tablespoons Gorgonzola dolce (crumble it if necessary to measure)

1/4 cup pine nuts, toasted

1 ripe pear

Directions:

Wash the arugula and remove the tough stems; dry.

Whisk together the vinegar, oil, and sugar in a serving bowl. Whisk or crumble (depending on its texture) in the Gorgonzola. Stir in the pine nuts. Peel the pear and cut into bite-sized pieces. Add the pear and arugula to the bowl and toss to dress well.