- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 medium shallot, minced
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 cup olive oil
- 1 5-ounce bag mixed baby greens
- 2 large ripe pears, halved, cored, thinly sliced lengthwise
- 1 cup crumbled blue cheese
- 1 cup walnuts, toasted, coarsely chopped
- Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.