If necessary, rinse and dry your arugula.
Thinly slice a shallot and at least half of a pear, or a whole one.
In a small bowl or measuring cup, add white wine vinegar, agave, olive oil, whole grain mustard, with a pinch of salt and pepper.
Whisk vigorously until the oil in fully emulsified with the other liquids.
In a large mixing bowl (not the serving bowl), add arugula and shallots with about half of the dressing.
Toss to combine with hands or tongs.
Sprinkle in some of the crumbled goat cheese and gently combine again.
Plate the salad in your serving vessel, then top with remaining dressing (or serve on the side), remaining goat cheese, and thinly sliced pears.
If desired, arrange the pear slices in a cascading manner, as pictured.
Serve room temperature and enjoy!