champagne vinaigrette

1. Combine vinegar, mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a jar. Stir together with a spoon or small whisk until combined.
2. Add olive oil and shake the jar until emulsified (or use an immersion blender for the thickest consistency). Taste and add more salt and pepper if needed.

roasted pear salad

1. Preheat oven to 425°F. Line a baking sheet with foil (or keep it unlined).
2. Whisk together olive oil, maple syrup, and a pinch of salt in a medium bowl. Add pears and gently toss until well coated; transfer to prepared baking sheet.
3. Roast for 20- 25 minutes, flipping halfway, until golden brown and softened. Let cool completely.
4. To assemble the salad, combine arugula and frisee in a medium bowl. Toss with enough dressing to lightly coat the leaves. Transfer to a serving platter and top with roasted pears, walnuts, and goat cheese. Drizzle top with more dressing and serve immediately.