Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 6 oz baby arugula
  • 4 oz goat cheese
  • 1/2 cup walnuts
  • 1 large Bosc pear

Instructions:

  1. Place the chopped walnuts in a dry skillet over medium heat. Shake the pan frequently for 3–5 minutes until the nuts smell nutty and turn a shade darker. Remove immediately from the heat to prevent burning.
  2. In a small jar or bowl, combine the balsamic vinegar, honey, Dijon mustard, salt, and pepper. While whisking vigorously (or shaking the jar), slowly stream in the olive oil. Continue until the dressing is thick and glossy, not separated.
  3. Place the arugula in a large bowl. Drizzle half the dressing over the leaves and toss gently with tongs to coat.
  4. Add thinly sliced pear and the toasted walnuts to the greens.
  5. Carefully fold in the crumbled goat cheese so the cheese stays in distinct pieces rather than smearing into the greens. Drizzle the remaining dressing over the top just before serving.