Add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot, salt, and pepper to a blender and blend until well emulsified.

Cook butter with light-brown sugar in a skillet over medium heat until melted, then add walnuts and cook until caramelized, about 2 minutes. Transfer to a plate to cool.

Layer lettuce and sliced pears in a large bowl. Toss with dressing, then top with shaved parmesan, dried cranberries, and candied walnuts before serving.