1. Season steaks with 1/4 tsp. of the pepper. Heat canola oil in a large skillet over medium-high heat. When oil is shimmering, add steaks and cook for 5 minutes. Turn steaks and cook to desired doneness, about 4 minutes for medium-rare. Transfer steaks to a cutting board and let rest, tented with foil, about 10 minutes.
2. Place pears and lemon juice in skillet. Cook over medium-high heat until edges begin to brown and pears are slightly tender, stirring frequently, about 4 to 8 minutes.
3. While pears cook, combine olive oil, vinegar, almonds, shallot, mustard, salt, remaining 1/4 tsp. pepper, and water in a blender or food processor and blend until almonds have been reduced to small bits. Add additional water, 1 Tbsp. at a time, if dressing is too thick. Transfer dressing to a small pitcher.
4. Divide arugula among 4 plates. Thinly slice steaks and divide among the plates on top of the arugula. Divide caramelized pears among the salads. Garnish with chopped almonds if desired and serve at room temperature or chilled, with dressing on the side. The pears and steak may be prepared in advance and stored, refrigerated.
Source: Hannaford fresh Magazine, September - October 2014