In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, and 1 teaspoon of Dijon mustard until smooth. Add salt and pepper to taste. Set aside.

In a large mixing bowl, combine 4 cups of arugula, 2 sliced Conference pears, 1 sliced avocado, and ¼ cup red onion. Toss gently to mix.

Preheat your oven to 350°F (175°C). On a parchment-lined tray, spread 1 cup of walnuts and sprinkle with ½ cup of sugar. Bake for 10-12 minutes until golden and fragrant. Let cool.

Once cooled, sprinkle the walnuts and ½ cup of Gorgonzola cheese over the salad. Gently fold them in.

Drizzle your vinaigrette over the salad and gently toss to coat everything evenly without breaking the ingredients.

Transfer to a serving platter or individual bowls and serve immediately for the best taste.