To a blender, add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste. Blend until well emulsified.

Melt butter along with brown sugar in a medium skillet over medium heat. Add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate to cool.

Layer greens and sliced pears in a large bowl, toss with the vinaigrette, then top with shaved parmesan, cranberries, and candied walnuts. Serve immediately.