Harvest Salad

Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.

Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.

In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.