Preheat grill to medium-high heat.

Slice pears width-wise into rings about 1/2" - 3/4" thick. Remove the seeds.

Brush pear slices with canola oil and place on grill. Grill for 4-5 minutes per side, or until noticeable grill marks form.

Meanwhile, place pecans on a baking sheet and bake at 350°F for 5-6 minutes, or until you can just begin to smell them. (Tip: Watch pecans closely as you toast them. They can burn quickly!)

Divide the arugula into 4 equal-sized portions. Top with toasted pecans, dried cranberries, crumbled gorgonzola cheese and warm grilled pear slices.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, orange juice, brown mustard, salt and pepper until well combined.

Drizzle salad with honey balsamic dressing.