Ingredients:

  • 5 oz baby arugula or spring mix
  • 2 medium Bosc pears, thinly sliced
  • 4 oz crumbled Gorgonzola cheese
  • 1 tbsp lemon juice
  • 1/2 cup walnut halves, roughly chopped
  • 1 tsp unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Slice the pears into thin wedges and toss them in a small bowl with the lemon juice to prevent oxidation.
  2. Place a skillet over medium heat with the butter. Add the walnut halves and toast, stirring frequently, for 3–5 minutes until golden-brown.
  3. In a small jar or whisking bowl, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
  4. Place the arugula in a large bowl and toss gently with half of the dressing. Top with the sliced pears, toasted walnuts, and crumbled Gorgonzola. Drizzle the remaining dressing over the top.