Add all the dressing ingredients to a mason jar or a small bowl: olive oil, white balsamic vinegar, pure maple syrup, dijon mustard, garlic, kosher salt, and freshly ground black pepper. Shake in the jar or whisk well in the bowl to emulsify.
Wait to dress the salad until ready to serve. Add the arugula and pear to a large bowl and add in half of the dressing. Using tongs, gently toss the salad until the greens are well coated.
Add the toppings: If serving immediately, transfer the salad to a serving platter, if desired, then top with the toasted almonds, asiago cheese, avocado slices, and fresh basil. Drizzle the salad with the extra reserved dressing, or allow guests to drizzle a little extra on themselves. Season with a little salt and pepper, to taste. Salad is best enjoyed immediately due to the fresh ingredients.
