c walnut halves
c mixed greens
pears, peeled, cored, sliced
lb gorgonzola, roquefort, or nice bleu cheese
Place walnuts in a dry skillet and turn heat to medium. Toast, shaking the pan frequently, until they are aromatic and beginning to darken (3-5 min). Cool. Toss most of vinaigrette with greens. Divide on 4 plates. Decorate with pear slices and crumble cheese over all. Crumble or coarsely chop walnuts and scatter over salad. Drizzle with remaining vinaigrette.