In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.

Meanwhile, arrange cup salad greens on each of eight plates; set aside.

Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.

Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.

Pour vinegar into a small bowl; add sugar, whisking until dissolved.

Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.

Nutritional Information

Per serving: 124 calories, 3g protein, 15g carbohydrate, 3g fiber, 32mg sodium, 7mg cholesterol, 7g total fat, 2g saturated fat, 2g polyunsaturated fat, 2g monounsaturated fat.