In a medium bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until emulsified. Set aside.

In a large salad bowl, add peppery arugula as the base. Slice Conference pears thinly and add them to the bowl.

Cube ripe avocado and gently fold it into the salad. Crumble Gorgonzola cheese over the top.

Soak sliced red onions in cold water for about 10 minutes, then drain and add to the salad.

Preheat the oven to 350°F (175°C). Toss walnuts with sugar until coated, spread on a baking sheet, and bake for about 10-12 minutes until golden.

Drizzle the vinaigrette over the salad and gently toss to coat.

Taste and sprinkle with salt and freshly cracked black pepper before serving immediately.