Lightly toast the walnuts in a dry pan over medium heat for 3-5 minutes, or until fragrant.

Wash and dry the arugula or mixed greens.

Thinly slice the pear, either peeled or unpeeled.

Slice the brie cheese into thin pieces.

In a large bowl, combine the arugula, pear slices, and brie cheese.

Add the toasted walnuts and dried cranberries.

In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper to create the dressing.

Pour the dressing over the salad.

Gently toss to combine all ingredients.

Serve immediately.