3 tablespoons fresh lemon juice1 tablespoon Dijon mustard1 medium shallot, minced1 1/2 teaspoons chopped fresh thyme1/2 cup olive oil
1 5-ounce bag mixed baby greens2 large ripe pears, thinly sliced lengthwise1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens and top with pear slices. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Serves 6.
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