Arugula Salad with Raspberry Vinaigrette

To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth. Taste and adjust the flavor, as needed. 2. To assemble the salad, arrange the arugula in a large serving bowl, and top it with the sliced pear, goat cheese, pecans, and raspberries or pomegranate arils. Drizzle half the dressing over the salad and toss gently to coat. Taste and add more dressing, as desired. Serve right away. 3. This dressing can be made up to 2 days in advance when stored in an airtight container in the fridge. Be sure to dress this salad right before serving it, so it doesn't get soggy. 4. prep15 mins 5. cook0 mins 6. total15 mins