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Make the dressing: place the dressing ingredients into a jar with lid, shake until well emulsified.
Toast the walnuts: toast the walnuts on the stove over medium heat for about 5-6 minutes until they smell nutty. Keep a close eye on them. Alternatively, spread on tray and toast in a 180°C/350°F oven for 8 minutes. When they're cold, break them into pieces.
Slice the pears: just before serving, halve the pears and scoop out the core. Cut them into 3mm / 0.12" slices. Make sure you don't cut them too thin, they're very fragile and they will “flop” easily.
Assemble the salad: place the arugula leaves in a large salad bowl, and and just before serving drizzle with a touch of dressing and gently toss to lightly coat the leaves (use about 1-2 tablespoons of dressing). Then scatter over the pears, the crumbled cheese, and the toast walnut and drizzle with the remaining dressing . Serve and enjoy!