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Salad with Arugula, Almonds and Shallot Vinaigrette

2-3 handfuls loosely chopped salad greens
1/2 bunch arugula, coarsely chopped
1 oz basil, coarsely chopped
1 tomato, cut into small wedges (optional)
3-4 tablespoons chopped fennel greens
1-2 carrots, shredded
1 ripe pear – diced
1/2 cup sliced almonds -- toasted
4 oz. shaved Manchego or fresh Asiago cheese
salt and pepper to taste

Set the almonds in the oven to toast in a cake pan for 5-6 minutes. Watch them carefully so they don't burn.

Toss greens together, tomatoes on top, toss with dressing, reserving a little dressing.

Divide salad onto plates, top with diced pear, cheese and toasted almonds, then a drizzle of reserved dressing.
Serve with a simple grilled chicken, salmon or halibut.