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1
To make the dressing, heat 2 tablespoons of the olive oil in a large saute pan over medium heat.
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2
Add the shallots and saute until softened, about 5 minutes.
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3
Add the cranberries and cook, stirring, until they are softened and begin to pop, about 5 minutes.
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4
Set aside to cool, then transfer to a blender.
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5
Add the vinegar, rosemary, sage, water, maple syrup, salt and the remaining 2 tablespoons olive oil and process until smooth.
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6
Preheat oven to 350 degrees.
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7
Wrap the beets in aluminum foil and put them on a baking sheet.
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8
Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
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9
Put the beets and fennel in the oven and roast until fork-tender, about 30 minutes for the fennel, and 50 to 60 minutes for the beets.
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10
When cool enough to handle, peel the beets and cut into thin slices, and cut the fennel into very thin slices.
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11
Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted, about 5 to 8 minutes.
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12
Put the arugula in a large bowl, add the beets, fennel, pecans and optional pear, and gently toss together.
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13
Drizzle with the dressing and scatter the figs over the salad.
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14
Alternatively, divide the arugula evenly among salad plates, placing it to one side of the plate.
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15
Drizzle with the dressing and scatter the pecans on top.
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16
Arrange the beets, fennel, figs and optional pear alongside the arugula and serve at once.
