Wilted Arugula and Pear Salad

Serves 2

4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper

Heat a large skillet over medium heat with the olive oil. Lightly sauté the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.