1/4cupvery thinly sliced red onionsoaked for 5 minutes in cold water (optional)*
1/3cupshaved Parmesan cheese
1/3cuppecan halves
1/3cupdried cranberries
Dressing
1/2cupolive oil
1/4cupwhite wine vinegar
2teaspoonshoney
1teaspoondijon mustard
1/2teaspoonpepper
fresh ground pepper
Instructions
In a small bowl, whisk together the dressing ingredients. Set aside.
Toast the pecan halves in a dry skillet over medium-low heat until lightly browned.
In a large bowl, combine the arugula and red onion. Toss with dressing to taste.
Divide salad between plates and top with pear, toasted pecans, and cranberries. Shave some Parmesan over the salad with a vegetable peeler or sharp knife.
Notes
*Choose pears that are on the firmer side of ripe.*This softens the flavor of the onion so it's not so harsh.