Arugula Pear Salad with Pomegranate Vinaigrette and Goat Cheese

Again, sadly no picture, but this is the salad I made for Thanksgiving 2012.

1 T Butter
1/2 tsp Cinnamon
3 large pears, cored and sliced
1/2 c dried cranberries
1/2 c sliced dried apricots
1/2 c pomegranate juice
2 T red wine vinegar
2 T sugar
1 T Dijon mustard
1/2 tsp salt
1/2 tsp pepper
pinch of allspice
1/4 c olive oil
10-ounces 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 of the heat.

In a blender, combine the pom juice, vinegar, sugar, 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 goat cheese.  Serve the vinaigrette on the side.