Found this in the newspaper and since I recently discovered arugula and how much I love its taste, decided to try this recipe. It's FABULOUS! Only change I would make would be to add some roughly chopped almonds for crunch.
Arugula Pear and Goat Cheese Salad with Pomegranate Vinaigrette
Asheville Citizen-Times 11-17-12

Start to finish: 15 minutes Makes 10 servings.

1 tablespoon butter
1/2 teaspoon ground cinnamon
3 large pears, cored and sliced
1/2 cup dried cranberries
1/2 cup sliced dried apricots
1/2 cup pomegranate juice
2 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper Pinch of ground allspice
1/4 cup olive oil
10-ounce container baby arugula
4 ounces soft goat cheese, crumbled

In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.

In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined.

In a large bowl, arrange the arugula. Top the greens with the sauteed pear mixture, then the crumbled goat cheese.

Serve the vinaigrette on the side.

Nutrition information per serving: 190 calories; 90 calories from fat (47 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 4 g fiber; 18 g sugar; 3 g protein; 180 mg sodium.