Step 1

In a dry fry pan over medium-low heat, toast the walnut pieces, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.

Step 2

In a large bowl, whisk together the vinegar, honey, mustard, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the dressing is smooth.

Step 3

Add the greens, pears, pomegranate seeds and walnuts to the bowl with the dressing and toss gently to coat. Divide the salad among 4 plates, sprinkle with the cheese and serve immediately. Serves 4.

Step 4

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).