First Step: PREPARE THE SALAD INGREDIENTS

1. Wash and Dry the Greens: Start by washing your greens thoroughly. Use a salad spinner to dry the greens, or lay them on a clean kitchen towel to absorb any excess moisture. The drier the greens, the better your salad will hold up when tossed with dressing.
2. Prepare the Pears: Slice the pears into thin wedges or bite-sized cubes, discarding the core. You can leave the skin on for added color and texture, or peel the pears if you prefer a smoother look.
3. Slice the Red Onion: Thinly slice the red onion into rings or half-moons. If you prefer a milder flavor, you can soak the onion slices in cold water for 10 minutes to reduce their sharpness.
4. Toast the Nuts: If you’re using candied pecans or walnuts, you can lightly toast them in a dry skillet over medium heat for 2-3 minutes to bring out their flavor. Watch them closely to prevent burning. If you prefer them unroasted, simply add them directly to the salad.
5. Chop the Fresh Parsley: Roughly chop the fresh parsley for garnish. This will add a fresh, herbaceous flavor to the salad.

Second Step: MAKE THE BALSAMIC VINAIGRETTE

1. Whisk the Ingredients Together: In a small bowl, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper. Use a whisk to blend the ingredients together until well combined.
2. Taste and Adjust: Taste the vinaigrette and adjust the seasoning if needed. If you like your dressing tangier, add a little more balsamic vinegar. For extra sweetness, you can add a little more honey or maple syrup. Whisk until the dressing is smooth and emulsified.
3. Set Aside: Set the dressing aside to allow the flavors to meld while you assemble the salad.

Third Step: ASSEMBLE THE SALAD

1. Combine the Greens: In a large salad bowl, add the mixed greens. If you’re using a combination of arugula, spinach, and kale, the variety of textures and flavors will make the salad even more interesting.
2. Add the Pears and Onions: Add the sliced pears and red onions to the greens. Toss them lightly to distribute the ingredients evenly.
3. Add the Cheese: Sprinkle the crumbled blue cheese or goat cheese over the salad. The creamy cheese will pair beautifully with the juicy pears and crunchy nuts.
4. Toss with Vinaigrette: Drizzle the balsamic vinaigrette over the salad. Start with about half the dressing, toss gently to coat, and then add more dressing as desired.
5. Add Nuts and Garnish: Top the salad with candied pecans or walnuts for a sweet crunch. Sprinkle fresh parsley over the top for a burst of color and freshness.

Fourth Step: SERVE AND ENJOY

1. Serve Immediately: This pear salad is best served immediately after dressing. The greens are fresh, and the dressing adds a vibrant flavor that’s at its peak right after it’s tossed. Serve as a side or light main course.
2. Store Leftovers: If you have leftovers, store the salad components separately. The greens and dressing should be kept in separate containers in the fridge. Add the pears, cheese, and nuts just before serving to prevent the salad from becoming soggy.