Ingredients

Candied Pecans

• 1/2 cup pecans
• 1-2 tbsp butter
• 1 tbsp brown sugar

Pear Salad

• 1 large pear, cored and thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup goat cheese, crumbled
• 6 cups arugula

Maple Balsamic Vinaigrette

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp mustard
• Salt and pepper to taste

Preparation

In a frying pan, melt the butter over medium-high heat. Add brown sugar and stir until it’s dissolved. Add pecans and toss until they are evenly coated. Pour nuts on a parchment-lined baking sheet and allow them to cool completely.
In a large bowl, top arugula with pear, candied pecans, cranberries and goat cheese.
In a small bowl, whisk olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper. Dress the salad just before serving.
Serve immediately.