Wash and dry 4 cups of arugula thoroughly. Excess water can make the salad soggy, so I like to use a salad spinner for best results.

Thinly slice 2 ripe pears. I slice them into half-moons for a pretty presentation. Pro tip: Leave the skin on for color, flavor, and extra nutrients.

Crumble ½ cup gorgonzola cheese into small pieces. This ensures every bite has a perfect balance of cheese.

If using nuts, toast ¼ cup walnuts or pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Shake the pan occasionally to prevent burning.

In a small bowl, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1 teaspoon honey or maple syrup.

Season with a pinch of salt and freshly ground black pepper.

Pro tip: Whisk continuously in a circular motion to emulsify the dressing fully. This prevents the oil and vinegar from separating and keeps the flavors balanced.

Place the arugula in a large salad bowl.

Add the pear slices evenly over the greens.

Sprinkle crumbled gorgonzola and toasted nuts on top. Add dried cranberries if using.

Drizzle the dressing over the salad just before serving.

Gently toss the salad with tongs or two large spoons to coat all ingredients lightly with the dressing.

Serve immediately for the best texture and flavor. Pro tip: Toss gently to avoid bruising the arugula or breaking the pear slices.