½ c. walnut or pecan halves
5 tbl. olive oil, divided
4 c. salad greens
1 ½ tbl. balsamic vinegar
1 tbl. butter
2 leeks, sliced
¼ tsp. salt
2 pears, sliced (sprinkle lemon juice to keep them from turning brown)
4 oz. crumbled Chevre, Parmesan, Fontina, or smoked Gouda

Toast the nuts in a dry skillet. Place in a dish to cool.

Heat the butter and 1 tbl. olive oil. Add leeks. Cook until deep golden color, 4-5 minutes. Stir occasionally to keep from scorching. Cool.

In a large bowl, toss the salad greens with the salt and pepper to taste. Add the vinegar and remaining olive oil and toss. Divide the greens into bowls.

Top with caramelized leeks and nuts. Arrange the pear slices on top. Sprinkle with cheese.
Note: any good, seasonal fruit would work with this recipe—don't limit yourself to pears!