Line a small sheet pan or plate with parchment paper and set aside. In a small skillet over medium-low heat, combine the pecan halves, maple syrup, sea salt, and optional cayenne pepper. Cook, stirring constantly, for 5-7 minutes, until the syrup has mostly evaporated and coated the pecans, and they are fragrant. Be careful not to burn them.

Immediately spread the candied pecans in a single layer on the prepared parchment paper. Let them cool completely, about 10-15 minutes, until crisp. Once cooled, they can be broken apart if clumped.

While the pecans cool, prepare the dressing. In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup (or honey), sea salt, and freshly ground black pepper until well combined.

Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified and creamy. Taste and adjust seasoning if needed.

In a large mixing bowl, combine the baby arugula, halved cherry tomatoes, and thinly sliced red onion.

Add about half to two-thirds of the balsamic vinaigrette to the salad greens. Toss gently to coat. You can add more dressing if desired, but be careful not to overdress.

Divide the dressed arugula mixture among four serving plates. Crumble the goat cheese evenly over each salad.

Finally, sprinkle the cooled candied pecans over the top of each salad. Serve immediately and enjoy your delicious Arugula Goat Cheese Salad!