"Autumn Salad" with Sweet Lemon Vinaigrette

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I just returned from a long weekend in New York in which I pretty much ate (and drank) myself into a coma. There was bowling, friends, beer, lattes, Double ShackBurgers, sushi, cannoli, omelettes, greek dips, dumplings, oh, and more dumplings. By the end of the trip I could barely move and so we (the other half of my a capella group and myself) decided to make a nice big salad (and ricotta and prosciutto crostini-oops). We were inspired by a salad we'd shared at 'Snice the day before.. here it is. Super yummy, super refreshing, super satisfying.

Salad
1 package Arugula
1 handful walnuts, coarsely chopped
1 pear, sliced
1/2 apple, sliced
1 handful dried cranberries
crumbled gorgonzola

Layer all the salad ingredients in a bowl and set aside.

Sweet Lemon Vinaigrette
1 teaspoon dijon mustard
2 teaspoons white balsamic vinegar
1/2 teaspoon honey
2 teaspoons fresh squeezed lemon juice
1/4 cup olive oil
salt and pepper

Whisk together all the ingredients except the olive oil. Slowly pour the olive oil into the vinegar mixture, whisking constantly. Season with salt and pepper and add more of any ingredient, if needed. Pour over prepared salad. Serve and enjoy!