1. Preheat oven to 350°F. Place walnuts on a baking sheet and toast in the oven for 10 minutes or until golden brown and fragrant.
2. Combine honey, Dijon mustard, white wine vinegar, minced shallot, salt and pepper in a medium bowl.
3. While whisking, slowly drizzle olive oil into the bowl to make a vinaigrette.
4. In a large bowl, mix together baby arugula, sliced red onion, toasted walnuts, sliced pear and vinaigrette. Serve and enjoy.
Recipe modified by CHOICES Nutrition Education Program