In a blender, combine olive oil, balsamic vinegar, honey, Dijon mustard, diced shallot, salt, and pepper to taste.

Blend the mixture until well emulsified, about 20 seconds. Store the dressing in an airtight container in the refrigerator until ready to serve.

In a medium skillet, melt the butter with the brown sugar over medium heat. Once melted, add the chopped walnuts and cook, stirring constantly, until caramelized, about 2 minutes. Transfer the walnuts to a plate in a single layer to cool.

In a large bowl, layer the spring greens and sliced pears. Toss with the balsamic vinaigrette just before serving. Top the salad with shaved Parmesan, dried cranberries, and candied walnuts.