Ingredients:

  • 10 oz baby arugula
  • 10 oz baby spinach
  • 2 medium Bosc pears, thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans, roughly chopped
  • 2 tbsp maple syrup
  • 4 oz goat cheese, crumbled
  • 1/4 cup red onion, very thinly sliced
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Combine the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is thick and opaque.
  2. Place the chopped pecans in a skillet over medium heat. Drizzle with maple syrup and stir constantly for 3–5 minutes until the syrup bubbles and the nuts are toasted. Remove from heat and let cool on parchment paper.
  3. In a large bowl, combine the arugula and spinach. Gently toss in the sliced pears, red onion, and pomegranate arils.
  4. Drizzle half the dressing over the greens and toss lightly. Top with the crumbled goat cheese and the cooled candied pecans, then drizzle with the remaining dressing.