Instructions: Place the honey, lemon juice, shallot, oil, thyme, salt and pepper to taste in a small dish. Stir well. (This can be made several hours ahead and kept at room temperature.)

To serve, split pear in half lengthwise, core and cut into long thin slices. Toss the pear slices in 1 tablespoon of the vinaigrette; set aside.

Place the arugula and spinach in a large bowl. Add the remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the seasoning.

Divide the salad among 4 chilled plates; mound attractively. Arrange the pear slices on the greens and sprinkle with the remaining cheese. Serve immediately.

This recipe yields 4 servings.

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