Ingredients:

  • 2 large Bosc or Anjou pears, cored and sliced
  • 5 oz fresh arugula or spring mix
  • 4 oz creamy goat cheese, crumbled
  • 1 cup raw pecan halves
  • 1 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
  • 1/3 cup extra virgin olive oil
  • 3 tbsp aged balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Place 1 cup raw pecan halves in a skillet over medium heat. Toast for 2 minutes until fragrant and slightly darkened.
  2. Add 2 tbsp pure maple syrup, 1/4 tsp ground cinnamon, and 1 pinch sea salt over the nuts. Stir constantly for 3 minutes until the syrup bubbles and coats the nuts thickly.
  3. Spread the pecans onto parchment paper. Add a small sprinkle of extra salt until they are no longer tacky to the touch.
  4. Core and slice 2 large Bosc or Anjou pears into thin wedges.
  5. Toss the pear slices with 1 tbsp fresh lemon juice in a small bowl until every surface is glistening and coated.
  6. Combine 1/3 cup extra virgin olive oil, 3 tbsp aged balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp pepper in a jar. Shake vigorously for 30 seconds until the mixture is thick and opaque.
  7. Place 5 oz fresh arugula in a large serving bowl.
  8. Arrange the pear slices over the greens, then crumble 4 oz creamy goat cheese over the top.
  9. Scatter the cooled, candied pecans over the salad.
  10. Drizzle the dressing over the salad just before serving. Toss gently to avoid bruising the pears.