Make the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, fresh oregano, honey, salt, and pepper until smooth and emulsified.
Toast the walnuts: Heat a small frying pan over medium heat. Add walnuts and toast for 3–4 minutes, stirring often, until fragrant and golden. Sprinkle with a pinch of sea salt and drizzle lightly with honey. Set aside to cool.
Prepare the produce: Thinly slice the pears and red onion using a sharp knife or mandolin for clean, even slices.
Toss the greens: Add the arugula to a large bowl and drizzle over about half of the dressing. Toss gently to coat—don’t overdo it, as we’ll add more once plated.
Assemble the salad:Layer the dressed arugula onto a large serving platter or individual plates. Arrange pear slices and red onion on top, then sprinkle over the toasted walnuts and crumbled goat cheese and fresh oregano. Add pomegranate seeds or fennel if using.
Finish & serve:Drizzle the remaining dressing over top just before serving. Serve immediately and enjoy this perfect balance of sweet, savory, and fall-spiced freshness.