Ingredients

For the Salad
4 cups baby arugula (or mixed greens)
1 ripe pear, thinly sliced (Bartlett or Anjou work best)
1/4 cup unsalted walnuts, toasted
1/4 cup crumbled goat cheese or feta (optional)
1/4 small red onion, thinly sliced
Fresh black pepper to taste

For the Lemon-Honey Vinaigrette
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Black pepper to taste

Instructions

Prepare the Vinaigrette:
Whisk together olive oil, lemon juice, honey, Dijon mustard, and black pepper until smooth and slightly thickened.

Assemble the Salad:
Arrange arugula on a large platter or in individual bowls. Top with thinly sliced pear, toasted walnuts, crumbled cheese if using, and red onion slices.
Drizzle lightly with the lemon-honey vinaigrette just before serving.
Finish with a sprinkle of cracked black pepper for a little kick.