***Walnut Vinaigrette*** 1/4 cup walnut oil 1/4 cup olive oil 1/4 cup white wine vinegar 2 tablespoons finely-minced shallots or green onion 1 teaspoon salt 1/4 teaspoon freshly-ground white pepper ***Assembly*** 1/2 cup walnut pieces 8 cups chopped romaine lettuce 2 pears, such as Bartlett, Bosc or Anjou cored, and cut into 1/4" thick slices 1 lemon, juiced 4 ounces blue cheese, crumbled
For Walnut Vinaigrette: Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended.
For Assembly: Toast walnuts in shallow pan at 350 degrees F until walnuts smell fragrant and are lightly browned, about 5 minutes. Let cool.
Arrange romaine on platter or in salad bowl. Place sliced pears in separate bowl and squeeze lemon juice over top. Gently toss to coat, then arrange pears on the romaine. Sprinkle with toasted walnuts and cheese. Drizzle salad with vinaigrette.