In a jar, combine extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously until fully emulsified and smooth.

In a skillet over medium heat, add walnuts and toast them for 5-6 minutes, stirring frequently, until they're fragrant and lightly browned. Allow them to cool, then break into pieces.

Just before serving, halve and core the pears, then slice them into about 3mm thick slices.

In a large mixing bowl, place the arugula. Give it a light coating of your freshly made dressing, then gently fold in the pear slices, crumbled blue cheese, and toasted walnuts. Drizzle with any remaining dressing, toss gently, and serve immediately.