Drain and rinse the edamane. Remove the outer leaves from the kale and cut it into very thin slices, transfer to a bowl and add the arugula, sliced pear and cheese, edamame and chopped walnuts. Prepare the dressing by mixing all the ingredients, pour over the salad, toss and serve.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”