Ingredients

Candied pecans
1/4     cup (50 mL) butter
1/4     cup (50 mL) brown sugar
12     pecans

Citrus Honey Vinaigrette
1    clove garlic
1     tsp (5 mL) Dijon mustard
Juice of ½ lime 
Juice of ½ lemon 
2     tsp (10 mL) honey
1/4     tsp (1 mL) salt
1/4     tsp (1 mL) pepper

Salad
6     oz (175 g) arugula
2     pears
2     oz (57 g) blue cheese

Directions

To candy the pecans: Melt butter in a skillet over medium high heat; add brown sugar and stir. Add pecans and stir to coat. Remove from heat and cool pecans on a wire rack. 

Vinaigrette: In a bowl, crush garlic clove with a fork. Add remaining ingredients and whisk. Refrigerate until needed.

Salad: Divide arugula between 4 salad plates. Core the pears, cut in half and slice lengthwise into strips, leaving ½ inch intact at the bottom. Fan pear slices and place on arugula. Crumble the blue cheese, add pecans and drizzle with vinaigrette.