Pear and Goat Cheese Salad
Ingredients
- 1 cup red and green seedless grapes
- 8 ounces goat cheese, at room temperature
- 2 tablespoons Dijon mustard
- 2 tablespoon white balsamic vinegar
- 1/3 cup olive oil, plus more for drizzling
- 1/2 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 8 ounces baby arugula
- 1/2 pear, cored and thinly sliced
- 1 bulb fennel, thinly sliced, plus fennel fronds, for serving
- 1/4 cup toasted pecans, roughly chopped
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