Prepare the dressing by pouring the olive oil, balsamic vinegar, honey, garlic, salt and pepper in a Mason jar or salad dressing cruet. Shake to combine thoroughly and set aside.

Take the Parmesan cheese out of the refrigerator so it can reach room temperature.

Toast the pine nuts or walnut pieces by heating in a dry frying pan over medium heat, stirring occasionally, for about 5 minutes or until they are fragrant and beginning to brown. Set aside.

Shave Parmesan cheese using a vegetable peeler. Set aside.

Wash and dry the salad greens. Cut each pear in half, and scoop out the center of the core with a spoon. Remove the stem and blossom portions of the core with a knife. Place each pear half flat side down on a cutting board, and slice the pears thinly lengthwise.

To keep pear slices from browning, dip in a mixture of ½ lemon juice and ½ water (optional).

Assemble the salad by layering salad greens, pears, nuts and Parmesan. Drizzle with honey-balsamic vinaigrette.