Ingredients

• 1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
• 2 tablespoons olive oil and vinegar dressing
• Salt and freshly ground black pepper
• 2 cups baby arugala
• 4 tablespoons Gorgonzola, crumbled
• 4 tablespoons glazed pecans

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Instructions

1. Watch how to make this recipe.
2. In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
3. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.