- 1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
- 2 tablespoons olive oil and vinegar dressing
- Salt and freshly ground black pepper
- 2 cups baby arugala
- 4 tablespoons Gorgonzola, crumbled
- 4 tablespoons glazed pecans
In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.