Arugula and Pear Salad with Smoked Salmon

Smoked salmon is a great way to avoid turning on the oven when you're looking for a quick and satisfying meal.  Trader Joe's has a great black pepper and mustard smoked salmon; Whole Foods' Pigeon Cove black pepper smoked salmon is by far my number one favorite.

6 cups arugula
2 pears, sliced thinly
1/4 cup chopped walnuts
2 tbsp extra virgin olive oil
2 tsp white wine vinegar
1 shallot, minced
1/4 tsp Celtic sea salt
1/4 tsp smooth Dijon mustard
1/8 tsp freshly-ground black pepper
8 oz. smoked salmon (for vegan option, use 1 can Eden brand cooked chickpeas, rinsed)

In a small frying pan, toast walnuts for 5-6 minutes over medium heat until fragrant.  Do not burn.  Set aside.

Combine olive oil, vinegar, shallot, mustard, sea salt and pepper to mix.  Use whisk, immersion blender or mini food processor to combine fully.  Place arugula and pears in a bowl and dress; toss to coat.  Top with walnuts and chickpeas or salmon and enjoy.  Serves 4.