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.