Prep: 1. Preheat oven to 400°. 2. Mince rosemary and chop walnuts. Make: 1. Place the brown sugar, rosemary, and water in a small saucepan and place over medium heat until the sugar melts, 3-4 minutes. Stir in the walnuts and a pinch of sea salt. 2. Spread the nuts on 1 side of a parchment-lined baking sheet. On the other side of the baking sheet, arrange the baguette slices. Lightly drizzle the bread with 1 tablespoon olive oil and transfer to the oven for 4 minutes. 3. Remove the pan from the oven. Break up the nuts. Flip the bread and sprinkle with the grated cheese. Return the pan to the oven for another 4 or 5 minutes until the cheese has melted. 4. Meanwhile, put the arugula in a large bowl and toss with remaining oil and vinegar. Add the pears and gently toss. 5. Divide the salad between plates and top with the cheesy croutons. Sprinkle with candied walnuts and serve.
The croutons on this are totally optional, but so good. You can also add pomegranate seeds and blue cheese to this if you want a heartier salad.