Warm Brussels Sprouts and Pear Salad

Instructions

1. For the dressing, mix all ingredients in a sealed container and shake or whisk together in a bowl. This recipe makes extra to use later and can stay refrigerated up to 2 weeks!
2. In a large skillet, toast the pecans. About 6 minutes, stirring or tossing occasionally. Set aside.
3. In the same skillet, add 1 tbsp olive oil and sauté brussels sprouts and raisins for about 5 minutes, just until the brussels have begun to cook and are bright green.
4. Slice the pear in long thin sliced and immediately squeeze the lemon juice on top. This helps the pears to keep their color and not turn brown.
5. Add warm brussels to a bowl with 2 cups of arugula and toss.
6. Add 3 tbsp dressing, pears, nuts, and gorgonzola crumbles. Toss and serve warm! This is also delish cold so can be made ahead and refrigerated or eaten as a leftover the next day!