Candied Walnuts: pre-heat oven to 400 degrees F. Coat plain, halved walnuts with brown sugar and bake on foiled baking sheet for 5-8 minutes. Set aside.
Salad: in a large mixing bowl, whisk together oil and vinegar. Add pears, cranberries, fresh mozzarella, candied walnuts and arugula to the white wine vinaigrette and toss. Serve on salad plates.