Step 1

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Set aside.

Step 2

Cook the orzo according to package instructions. Drain and rinse under cold water. Drain well.

Step 3

Pour the cooked orzo into a large bowl. Add the arugula, grapes, feta or gorgonzola, and candied pecans.

Step 4

Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Serve immediately.