Pear salad with arugula and sheep cheese

Gently wash arugula leaves in cold water, dry in a centrifuge.

Wash the pears, peel them. Cut into quarters from top to bottom, remove the core and stem root. Cut each quarter crosswise, then slice the resulting pieces lengthwise into half-centimeter fragments. Drizzle with lemon juice.

Heat the pan, pour in the wine to cover the surface by one centimeter. When the wine heats up, add the cane sugar and dissolve it completely. Let the wine reduce by half.

Place the 'Conference' pears in the pan. Stirring gently, cook over high heat until the wine has almost completely evaporated and the pears darken and become soft.

Slice the cheese into thin pieces.

Place arugula on dry plates. Top with 'Conference' pears, fresh 'Chinese' pears, and cheese. Drizzle with oil and sprinkle with lemon juice. Top with pine nuts, taste, and add pepper and salt if needed.