Arugula Salad with Goat Cheese

3/4 cup dried cranberries
1 1/2 cups boiling water
3 Tbs. fresh orange juice
1 1/2 Tbs. cider vinegar
1 1/2 tsp. Dijon mustard
6 Tbs. vegetable oil
Kosher salt and freshly ground pepper, to taste
10 oz. arugula
1 1/4 cups pecan halves, toasted
5 oz. goat cheese, crumbled

Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain.

In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries , and season with salt and pepper.

Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.