Ingredients:

  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 5 oz baby arugula
  • 2 medium pears, sliced thin
  • 4 oz blue cheese, crumbled
  • 1/2 cup candied pecans
  • 1/4 cup dried cranberries
  • 1 tbsp fresh lemon juice

Instructions:

  1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is thickened and opaque.
  2. Slice the pears into thin wedges and immediately toss them in a bowl with the fresh lemon juice to prevent oxidation.
  3. Place the arugula in a large bowl and drizzle with half of the vinaigrette, tossing gently to coat.
  4. Arrange the lemon-washed pear slices on top of the greens.
  5. Sprinkle the crumbled blue cheese, candied pecans, and dried cranberries over the top, then finish with a final drizzle of the remaining dressing.