Pear and Goat Cheese Arugula Salad

2 ripe pears, sliced
2 oz soft goat cheese, crumbled
1/4 c. dried cranberries
2/3 c. sliced grape tomatoes
5 c. arugula (or one package)
Candied pecans, optional
1/4 c. aged balsamic vinegar
3/4 c. light olive oil
2 TBSP maple syrup
In a small jar combine the balsamic, oil, and maple syrup, whisk well to combine, set aside. In a large bowl add the arugula, pear slices, goat cheese crumbles, dried cranberries, grape tomatoes, and candied pecans. Drizzle some of the whisked dressing over top, toss to incorporate, and adjust dressing amount, a light coating normally does the trick. Serve immediately. Leftover salad dressing can be stored in an air tight jar or container and left on the counter, no refrigeration required.