Ingredients:

  • 5 oz (140 g) baby arugula (about 6 cups)
  • 2 ripe Bartlett or Anjou pears (about 1 lb (450 g) total), cored and thinly sliced
  • 1 tbsp (15 ml) fresh lemon juice, for tossing the pears
  • 3 oz (85 g) goat cheese, crumbled
  • 1 small shallot (about 1 oz (30 g)), thinly sliced
  • ¾ cup (75 g) pecan halves
  • 2 tbsp (25 g) packed brown sugar
  • 1 tbsp (14 g) unsalted butter
  • ¼ tsp (1.5 g) kosher salt
  • Pinch cayenne pepper (optional)
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (7 g) honey
  • ⅛ tsp (0.75 g) fine salt
  • Pinch black pepper

Instructions:

  1. Core each pear and slice it about ¼ inch (6 mm) thick. Toss the slices gently with the lemon juice until glossy and pale.
  2. Put the olive oil, balsamic vinegar, Dijon mustard, honey, fine salt, and black pepper in a jar. Cap it tightly and shake for 20 to 30 seconds until slightly thickened and uniform.
  3. Thinly slice the shallot so the rings separate easily. Do not soak it.
  4. Set a 10-inch skillet over medium heat and melt the butter until it foams and then settles.
  5. Add the pecans, brown sugar, kosher salt, and cayenne if using. Stir constantly for 3 to 4 minutes, until the sugar melts, bubbles, and coats the nuts in a glossy glaze. Remove from the heat as soon as the coating turns deep amber. Dark brown or smoking means it has gone too far.
  6. Immediately scrape the pecans onto parchment or a plate in a single layer. Separate any clumps with a fork. Let them cool for about 5 minutes until they harden into a crisp coating.
  7. Dry the arugula thoroughly and place it in a large salad bowl. Scatter the pears, shallot, and goat cheese over the top. Break the cooled pecans into rough pieces and sprinkle them over the salad.
  8. Shake the dressing again. Drizzle about three-quarters of it over the salad and toss gently with your hands or two spoons, adding more dressing to taste. Reserve the remaining dressing for another use or the next salad. Serve right away while the greens are crisp.