1 med. shallot
1/2 c. olive oil
1 1/2 tbsp. walnut oil
1 1/2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/2 tsp. sugar
1/4 tsp. salt
Freshly ground pepper

Mince shallots in food processor. With machine running, add both oils, vinegar, mustard, sugar and salt and pepper and mix 10 seconds.

SALAD:

1 1/2 tbsp. walnut oil
1/2 c. walnut pieces
2 tbsp. sugar
1 lg. firm Bartlett pear, unpeeled, halved, and cored
10 c. torn mixed greens including at least 1 of the bitter greens such as watercress, arugula or endive

Heat walnut oil in heavy medium saucepan over medium heat. Add nuts and sugar. Cook until light brown; stir frequently. Transfer to a bowl to cool. Core and halve the pears.

Cut each pear half lengthwise into 1/4 inch slices. Transfer to a shallow bowl. Pour dressing over (can be done 2 hours ahead). Cover and chill.

Wash greens; tear into bite-size pieces and combine in large salad bowl. Add dressing to greens and toss gently. Divide greens among plates. Take pears from dish with slotted spoon and put 3-4 pear slices atop each. Sprinkle with walnuts. Serves 4.