Mesclun salad with goat cheese and pears

Serves 6

1/4 cup balsamic vinegar

Salt and pepper, to taste

2 tablespoons Dijon mustard

3/4 cup olive oil

1 small shallot, finely chopped

2 teaspoons chopped fresh thyme

3/4 pound mesclun mix

1 ripe Bartlett pear, sliced

6 ounces goat cheese, crumbled

1/2 cup walnuts, toasted (if time allows)

1. In a blender, combine the vinegar, salt, pepper, and mustard and mix until smooth. Add the oil in a slow, steady stream until the mixture emulsifies. Tip the vinaigrette into a small bowl and stir in the shallot and thyme.

2. Divide the mesclun among 6 salad plates. Top with the pear slices and sprinkle with goat cheese and walnuts.

3. Just before serving, sprinkle the salads with vinaigrette and serve at once.