Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly golden.

In a small bowl, whisk together olive oil, vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until smooth.

In a large mixing bowl, layer arugula or mixed greens, sliced pears, toasted walnuts, dried cranberries, and blue cheese.

Drizzle the dressing over the salad and gently toss everything to combine.

Optionally, garnish with finely chopped fresh parsley before serving.