Place the walnuts or pecans in a dry small skillet over medium heat and toast for 3 to 5 minutes, stirring occasionally, until fragrant and lightly browned.

Wash the salad greens thoroughly and spin them dry in a salad spinner or pat dry with paper towels.

Cut each pear in half, remove the core, then slice each half lengthwise into thin, even pieces.

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey until the mixture is emulsified.

Taste the vinaigrette and season with salt and black pepper as needed.

Place the dried greens in a large mixing bowl, drizzle with three quarters of the vinaigrette, and gently toss to coat.

Arrange the dressed greens on serving plates or in a large bowl, then layer the pear slices on top in a slightly overlapping pattern.

Sprinkle the crumbled goat cheese or blue cheese and the toasted nuts over the salad, and serve immediately.