From Farmer John’s Cookbook
½ cup walnut halves
1 TBSP unsalted butter
5 TBSP extra virgin olive oil, divided
2 large leeks, sliced, white and light green parts
4 cups salad greens
¼ tsp salt
Freshly ground black pepper
1-½ TBSP balsamic vinegar
2 pears, cored, sliced (you may want to sprinkle with lemon juice to keep from turning brown)
4 oz. cheese, crumbled or thinly sliced (chevre, fresh pecorino, Parmesan, fontina, or smoked Gouda)
Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to turn brown in spots and become fragrant. (Be careful not to over-toast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool. Chop the nuts.
Heat the butter and 1 TBSP of the oil in a large skillet over medium-low heat. Add the leeks; cook, stirring occasionally, until they are a deep golden color, about 45 minutes. Drain and cool.
In a large bowl, toss the salad greens with the salt and pepper to taste. Add the balsamic vinegar and toss; add the remaining olive oil and toss again. Divide the greens among 4 plates; sprinkle with the caramelized leeks and toasted walnuts. Arrange the pear slices on the leeks. Sprinkle with cheese.