Here’s what to do:
Slice some parsnips into eighth inch thick pieces. Put them in a baking dish. Drizzle a little nice olive oil on them, and also a little bit of honey. Roast them at 425f until you see the edges begin to darken a bit.
Meanwhile, toast some walnut halves in a cast iron pan until they start to darken…but don’t let those nuts burn.
Sautee a few shiitake mushroom caps in olive oil for a few minutes.
Slice up a couple ripe Bartlett pears into thin slices.
Grate some cheese. I used an Ontario gouda. Make a simple dressing with lemon juice, olive oil, salt and pepper. Add the grated cheese.
Put handfuls of arugula and baby spinach on a wide serving platter. Add all the ingredients. Toss it around, and enjoy.
27th Street 
You are such a meanie!
Parsnips are not to be found anywhere in Spain.
Thanks for reminding me… it is to weep.
who knew?
Thanks!
Sounds incredible!
Thank you! That does sound grand. I would not have guessed the addition of pears.
this salad seriously rocks.
Boy, that sounds really different!