Step 1

Preheat oven to 350F ( A toaster oven works here too)

Step 2

In a small bowl, toss the nuts/seeds with the maple syrup, enough to coat well, and mix in the salt and spices. Spread out on a parchment-lined sheet pan and bake 10-15 minutes, stirring halfway through. You want to get them toasted and golden. Remove from heat, and immediatly “fluff” with a fork. Let them cool completely. You can do this ahead- taking care not to eat them all before making the salad. You’ll need at least 1/2 cup for the salad.

Step 3

Whisk all ingredients together in a small bowl

Step 4

In a large bowl (not your serving bowl) toss arugula,  red onion, 1/2 cup spiced nuts, pomegranate seeds, currants and gorgonzola cheese lightly with the dressing until perfectly coated. Taste, season with salt and pepper if you like.

Step 5

Then add the pears, carefully tossing so they don’t break.

Step 6

Place the salad in the serving bowl and garnish with more spiced nuts, gorgonzola and pomegranate if you like.