This simple arugula pear salad with blue cheese and pecans is light, fruity, crunchy, and tossed in a simple maple Dijon vinaigrette. Perfect for fall, winter, or anytime of the year.
* You can use either pecans or walnuts. Lightly toast the pecans in a small skillet placed over medium-high heat for a few seconds, shaking the pan often, until pecans are golden and fragrant. Remove immediately to prevent the pecans from burning in contact of the hot skillet.
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