Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan.
Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified.
In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool.
Recipe courtesy of Chef Carla Pelligrino of Rao's in Las Vegas