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This salad is wonderfully spicy with a bright, fresh lemon dressing - the perfect light ending to a hearty fall meal.
For dressing, crush garlic and whisk together with juice from lemon, olive oil, sea salt, and pepper. Taste and adjust level of acidity and salt.
Wash arugula and spin dry. Using mandolin, slice carrots, radish, and pear. If you don’t have a mandolin, cut into thin slices, about 1-inch in length. Take short stack of three or four slices and cut into matchsticks. Combine with arugula in large bowl and toss with half the dressing. Taste and add more dressing if you like.