Divide the mixed baby greens onto six salad plates. Peel and slice the pear thinly. Top the salad greens with pear slices, dividing the slices among the 6 plates.
Top each salad with ½ oz. of the crumbled blue cheese.
Next, top the salads with ½ oz. of the chopped walnuts.
For the dressing, combine 4 TBSP of extra-virgin olive oil with 2 TBSP of balsamic vinegar. Mix in the Dijon mustard, sugar and salt.
Top each salad with the dressing and serve immediately.