Sort out the arugula, rinse and cut into tender strips. Peel the shallot and chop finely. Heat the olive oil in a frying pan and sauté the shallot cubes until translucent. Cool. Coarsely chop the pine nuts.
Place the cheese in a suitable bowl and stir with a wooden spoon until smooth. Add the arugula strips, shallots and pine nuts and stir until evenly combined.
Roll the lemon back and forth on the surface, applying a little pressure. This way it will give more juice. Squeeze the fruit and flavor the cheese mixture with a little juice. Season with salt and pepper.
Rinse the pears and cut them in half. Leave the stem end as well as the blossom end. Slightly hollow out the halves of the fruit with a kitchen knife or a teaspoon. Remove the core and rub well with the juice of a lemon. This will prevent the cut edges from turning brown.
Pour the arugula-cheese-cream into the pear halves and smooth it with a kitchen knife with a wide blade so that the fruits keep their original shape.
Divide the pear halves into two wedges each and keep in the refrigerator until serving. Perhaps cover the cut surfaces with aluminum foil.
*) Caprino is a moderate and soft goat cheese. Fiorone or young Crottin de Chavignol can also be used as a substitute.
Zuber. Time : 20 min