Make the candied pecans or toast plain pecans by placing them in a skillet over medium heat. Toast, tossing and stirring often, until they’re fragrant. Remove the pecans from the pan and roughly chop. Set aside.
Add arugula to bowl or platter. Arrange pears as desired. Sprinkle with pecans. Serve with dressing; do not dress ahead to avoid wilting.
Mix all ingredients together. This may make a little more than needed for the salad. Refrigerate any leftovers. If the oil hardens, bring to room temperature or microwave for a few seconds.
Keywords: Salad, Dressing, Vinaigrette, Arugula, Pear, Pecans, Candied Pecans, Vinegar, Cheese, Goat Cheese