Pear Salad with Mixed Greens and Walnuts

10 Cups Mixed Greens (use a mixture of greens such as watercress, arugula, endive, boston and or leaf lettuce...bitter greens will offset the pear's sweetness so try to use at least one) Method to make dressing In a processor, using the steel knife, with the machine running, drop the shallot through the feed tube and mince. Add both oils, vinegar, mustard, sugar, salt and pepper. Mix for 10 seconds. Can be prepared up to 3 days ahead. Cover and chill. Bring to room temperature before serving. Method to prepare salad Heat walnut oil in heavy, medium-size skillet over medium heat. Add the walnuts and cook until light brown, stirring frequently. This will take about 4 minutes. Transfer to a paper towel and cool. Cut each halved pear into half lengthwise again. Slice each into lengthwise slices about 1/4 inch thick. Put the pear slices into a shallow bowl and pour the dressing over them. You can do this up to 2 hours ahead, cover and chill. Combine green in a large salad bowl. Remove pears from the dressing with a slotted spoon. Add dressing to the greens and toss gently. Adjust seasoning. Divide greens among individual plates. Arrange 3 or 4 pear slices atop each, overlapping slightly. Sprinkle with the walnuts. Serves 4.