Ingredients:

  • 5 oz baby arugula
  • 1 large Bosc or Anjou pear, thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup walnuts, toasted
  • 1/4 cup red onion, thinly sliced and soaked in cold water for 10 minutes
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place walnuts in a dry skillet over medium heat. Shake frequently for 3-5 minutes until they smell nutty and turn a shade darker. Remove immediately to prevent burning.
  2. Slice the pear into thin wedges and soak the sliced red onion in cold water for 10 minutes to remove the harsh sting.
  3. Combine the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper in a glass jar. Screw the lid tight and shake vigorously for 30 seconds until the mixture is emulsified and creamy.
  4. Combine the baby arugula, sliced pears, and soaked red onions in a large bowl. Toss gently with the balsamic vinaigrette.
  5. Top the salad with crumbled goat cheese and toasted walnuts before serving.