1-First, combine all the dressing ingredients in a blender or mini food processor until smooth. You can make this ahead and refrigerate it for up to 3 days, which is great for meal prep.

2-Next, place the 5 ounces of prewashed arugula in a large bowl or platter, then add the 1/3 cup thinly sliced red onion, the pear sliced into 1/4-inch half-moons, 1/3 cup toasted walnuts, 2 ounces crumbled goat cheese, 2 ounces crumbled blue cheese, and 1/2 cup mixed microsprouts if you’re using them.

3-Assembling and Serving: Drizzle the salad with 2 or 3 tablespoons of the dressing and toss gently to coat all the ingredients evenly. Serve it with extra dressing on the side so everyone can adjust to their liking. Remember to toss the salad just before serving to keep it from getting soggy that’s a key tip for maintaining that crisp texture.

4-To toast the walnuts, bake them at 350 degrees for 10-12 minutes until they turn light golden brown, adding a nice crunch.

5-If you don’t have a blender, simply whisk the dressing ingredients in a bowl, adding the oil last while whisking to emulsify it. This method ensures your arugula pear salad comes out perfect every time, with preparation time of just 15 minutes prep and 10 minutes cook for a total of 25 minutes.