Pear Cranberry Arugula Salad

serves 3-4

 for the dressing:

• 4 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 heaping tablespoon cranberry sauce
• 1 teaspoon agave syrup (or more to taste)
• kosher salt & pepper

for the salad:

• 1 Bosc pear, chopped
• 1 teaspoon lemon juice
• 8 cups arugula
• 1/3 cup fried onions
• 1/3 cup roasted pistachios
• 1/3 cup dried cranberries
• 1/3 cup goat cheese, crumbled
• kosher salt & freshly ground pepper

To make dressing: 

Combine ingredients in a jar. Season with salt & pepper. Close jar with lid and shake until dressing is emulsified. Set aside.

To make salad:

In a small bowl, toss pears with lemon juice. Evenly stir and set aside.  In a large bowl, toss arugula, fried onions, pistachios, dried cranberries and pears with dressing. Add crumbled goat cheese to the top and gently toss until well combined. Season with salt & pepper and serve immediately.