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Made this a couple of times using Bosc pears in that 'Bartlett or Bosc' choice. And believe it or not, since there is someone in the world who dislikes arugula (I mean, how is that possible) on one of those occasions we subbed escarole (torn) with good result in that iteration too - although we prefer it with the peppery arugula per recipe. We enjoy a little more acid to oil ratio at our house so we play with a splash more lemon juice or vinegar at step 4 for our taste buds. Servings were generous for 4 people as salad course. Good Fall through Winter dish. You probably could get similar result using a knife and patience but the mandolin makes it easy. (Listen to me - they scare me and that is my husband's job.) At our house this could also be the main and only course and we'd be happy with good bread to go along with it.