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Candied walnuts:
1 cup walnut halves
2 tablespoons light corn syrup
1/4 teaspoon salt
Pinch of cayenne

Glazed pears:
3 tablespoons butter
2 pears, thinly sliced
1 tablespoon sherry
2 tablespoons light brown sugar

Sherry Dijon dressing:
1 tablespoon Dijon mustard
1 tablespoon sherry
1 tablespoon lemon juice, fresh
1 tablespoon sugar
2 teaspoon parsley, chopped
6 tablespoons extra virgin olive oil

8 cups mixed greens (about 3/4 pound)
1/2 cup crumbled blue cheese

Candied walnuts: Preheat oven to 325 degrees. Spread nuts in shallow
pan. Drizzle corn syrup over nuts, and sprinkle with salt and
cayenne. Bake, stirring frequently, about 10 minutes until nuts
are glazed and lightly brown. Set aside.

Glazed pears: Heat butter in large saute pan over medium-high
heat until bubbling subsides, then add pears and sherry. Cook
pears, turning gently to brown lightly on both sides, about 5
minutes. Sprinkle brown sugar over pears and toss gently to coat.
Remove from heat and set aside.

Sherry Dijon dressing: In mixing bowl, combine mustard,
sherry, lemon juice, sugar, and parsley. Slowly drizzle in olive
oil, whisking briskly. Whisk again right before serving.

Salad: Measure out 2 tablespoons dressing and set aside. Toss
greens with 1/2 cup dressing and divide among 4 salad plates. Top
with pears, walnuts, and blue cheese. Drizzle reserved 1 1/2
teaspoons dressing over each salad.

Yield: 4 servings.

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