In a small bowl or jar, combine 3 tbsp champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tbsp minced shallot. Whisk or shake to blend. Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking (or pour oil into jar and shake vigorously) until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as needed; set aside at room temperature.

Optional Homemade Candied Walnuts

Candy the walnuts (optional)

Line a small baking sheet or plate with parchment. In a small nonstick skillet over medium heat, add 2 tbsp granulated sugar and 1 tsp water. Stir until sugar dissolves and begins to bubble and turn light amber, about 2–3 minutes. Add 0.5 tbsp unsalted butter and a pinch of salt; stir to combine. Immediately add 0.5 cup walnut halves and toss to coat for 30–45 seconds until glazed. Transfer walnuts to the prepared parchment and separate with a fork. Let cool completely; break any large clusters into bite-sized pieces. Cool time: ~10 minutes.

Salad Assembly

Prepare produce

If not pre-washed, wash and thoroughly dry 5 cups mixed salad greens in a salad spinner or with paper towels. Core and very thinly slice 1 pear (leave skin on for color), then fan or shave the slices using a knife or vegetable peeler. Thinly slice enough red onion to yield 1/4 cup; separate into rings. Crumble 3 oz goat cheese and set aside.

Toss the salad

Place the dried mixed greens into a large bowl. Add the shaved pear and 1/4 cup sliced red onion. Drizzle about half of the prepared champagne vinaigrette over the greens (start with ~2–3 tbsp) and toss gently with salad tongs to coat. Taste and add more vinaigrette as needed, using the remaining amount. Season lightly with 1/2 tsp flaky sea salt and 1 tsp freshly ground black pepper, adjusting to taste.

Finish and serve

Transfer the dressed salad to a serving bowl or divide among 2 plates. Scatter 3 oz crumbled goat cheese over the top, then sprinkle 1/2 cup candied walnuts. Finish with an extra grind of black pepper if desired. Serve immediately so greens remain crisp.