Peel and cut the Carrot (3 ounce) into matchsticks.
Slice the Granny Smith Apple (1) in half then into quarters. Remove the core by placing the flat cut side down on the cutting board and slice at an angle above the core to remove. Slice the apple into quarter inch slices lengthwise, and set aside.
In a large bowl, add Dijon Mustard (2 tablespoon), Champagne Vinegar (2 tablespoon), Honey (2 tablespoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Slowly drizzle Olive Oil (2 tablespoon) into the bowl.
To the bowl with the vinaigrette, add the following ingredients in this order. Arugula (4 ounce), matchstick carrots, Candied Pistachios (4 ounce), and sliced apples.
Hand crumble the Goat Cheese (2 ounce) into small pieces evenly over the salad.
Gently toss the salad with the vinaigrette and set aside for plating.
In the center of two plates, gently stack the arugula salad.