A great pear and pecan salad with a light shallot yogurt dressing.
Quick Shallot dressing:
1) For the dressing, mince shallot very finely and whisk together with other dressing ingredients. Feel free to add a bit more lemon juice to thin the dressing a bit if you want.
2) Toss greens with a few tablespoons of arugula. Try not to add too much dressing to the greens. They should be lightly coated.
3) Toast pecans in a 400 degree F. oven for a few minutes until fragrant or in a dry skillet over medium-low heat until toasted.
4) Divide greens between bowls and top with sliced pears, pecans, and goat cheese. serve extra dressing on the side.