For the nuts, you could replace the walnuts with pecans or even pumpkin seeds. Toasting the nuts a little adds just the right amount of earthiness and crunch to the salad. As for the dressing, I used the same dressing as in the Beet, Celery and Goat Cheese Salad recipe.
In a large bowl, add the mixed lettuce. Cut half of the pear slices into chunks and toss on top of the lettuce, reserving the remaining half.
If not using blue cheese crumbles, crumble half of the blue cheese and slice the rest into long strips for garnish. Add half of the crumbled blue cheese and half of the nuts to the bowl. Toss with half of the dressing.
Plate the salads and then garnish with the remaining sliced pears, sliced blue cheese or crumbles, toasted nuts and drizzle with the rest of the dressing.
Whisk the lemon juice, vinegar, mustard, and salt and pepper in medium bowl and slowly drizzle in the extra virgin olive oil as you continue whisking to emulsify the dressing. Taste the dressing and adjust the seasoning if necessary. Set aside until ready to dress the salad.