Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the pistachios and pecans. Roughly chop the onions. In a large bowl, combine the mustard, fig spread, vinegar, half the goat cheese (mashing with a fork), and a drizzle of olive oil. Season with salt and pepper; whisk to combine.

To the bowl of dressing, add the spinach, arugula, sliced pear, cherries, chopped onions, and half the chopped nuts. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the remaining chopped nuts and remaining goat cheese (crumbling before adding). Enjoy!