For the vinaigrette:

1. I suggest using a blender (a glass jar is better so the oil and mustard doesn't permeate the plastic) or an immersion blender as this dressing/vinaigrette separates after a while.
2. In a jar with lid or bowl, mix vinegar, mustard, honey and some salt.
3. Slowly add oil while mixing well.
4. Add pepper and check seasoning.
5. Refrigerate while you prepare salad. Or if you make a large quantity.

For the salad:

1. Preheat oven to 350°F /180°C.
2. Brush a baking pan with oil or butter.
3. Cut pear in half and scoop out the centres.
4. Cut each half into wedges.
5. Bake half of the pieces for about 10 minutes, until they soften up but still retain the shape. (Alternatively, heat 1 teaspoon olive oil in a medium skillet and cook half the wedges until beginning to brown). Reserve.
6. In a bowl dress arugula with three tablespoons of vinaigrette.
7. Mound arugula on center of platter or individual plates.
8. Scatter shallots or onion on top.
9. Add half the raw and half of the baked pear wedges.
10. Scatter half the chopped dates, cranberries, and almonds on top of the arugula.
11. Repeat with remaining ingredients in same order.
12. Drizzle a few tablespoons of vinaigrette and serve with extra dressing on the side.