INGREDIENTS
 Bartlett pears, thinly sliced
2 cups fresh grapes, halved
5 ounces fresh arugula
1 cups crumbled feta cheese
1 cups toasted pecans, roughly chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoons honey
1 teaspoons dijon mustard
1 teaspoons kosher salt
1 teaspoons black pepper

STEPS

• Toast the pecans: Toast 1 cups toasted pecans, roughly chopped in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until golden and fragrant. Watch carefully and remove from heat immediately. Set aside to cool.
• Make the dressing: Whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoons honey, 1 teaspoons dijon mustard, 1 teaspoons kosher salt, and 1 teaspoons black pepper until fully combined. Taste and adjust — more honey for sweetness, more lemon for brightness.
• Prep the fruit: Slice 2 Bartlett pears, thinly sliced as thinly as possible right before assembling — squeeze a little lemon juice over the slices to prevent browning. Halve 1 cups fresh grapes, halved.
• Assemble and serve: Spread 5 ounces fresh arugula across a large platter or divide between bowls. Layer pears and grapes over the top. Scatter 1 cups crumbled feta cheese and toasted 1 cups toasted pecans, roughly chopped over everything. Drizzle generously with dressing right before serving. Finish with a final crack of black pepper and serve immediately.

NOTES
Add grilled chicken or prosciutto to make this a complete meal. Blue cheese is an excellent swap for feta. Dress only what you plan to eat immediately — this salad does not hold once dressed.