Instructions: Preheat a grill. On stove, heat honey until it reaches a simmer. Add lavender and remove from heat. Let steep 30 minutes. Remove and discard lavender. Combine 2 tablespoons lavender honey with vinegar, mustard, shallot and olive oil. Add salt and pepper to taste. Wash and dry greens and tear into bite-sized pieces.

Reserve 2 tablespoons of vinaigrette; toss greens with the rest. Arrange salad on 4 plates.

Cut pears in quarters and core. Brush cut sides with reserved 2 tablespoons vinaigrette. Grill 2 minutes on each side. They should be warm but not mushy.

Place 2 pear quarters atop each plate of greens. Top with 1/4 of crumbled cheese. Heat remaining lavender honey and drizzle over salads. Serve immediately.

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