Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette

INGREDIENTS

• 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. canola oil
• 3 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground pepper, to taste
• 10 oz. arugula
• 1 1/4 cups pecan halves, toasted
• 5 oz. goat cheese, crumbled