1) Core the pears and cut them into 1/2-inch chunks. Squeeze pomegranate over the pears, allowing the seeds and juice to fall over cut pears. Cover and refrigerate for up to 1 hour until needed (but 15 minutes soak time works).
2) Crumble the white stilton cheese into small bits or grate with small grater; cover and refrigerate until needed. Available at higher end grocery stores with nice cheese sections. It's worth the money and everyone likes it.
3) Spread walnuts onto a foil-lined oven tray and drizzle with honey or maple syrup. Place under a preheated medium-hot broiler and cook for 2-3 minutes, until walnuts are lightly toasted. Another way is to mix the honey and walnuts in a bowl and then flatten the mixture out in a nonstick skillet (coated with oil or non-stick spray) and cook over medium heat until toasted on both sides. If you do the oven version, make a lot so you can make this salad often and omit this step. Keep leftover nuts in freezer.
4) When ready to serve, toss the pear and pomegranate seed mixture, cheese and greens together with as much of the dressing as you like (be conservative, you can always add more). Crumble the toasted walnuts over the salad and serve immediately.
White Balsamic Vinaigrette: Directions
1) To make vinaigrette, drain pomegranate juice off pears but reserve 1/8 cup.
2) After mixing vinegar, reserved pomegranate juice, salt, pepper and garlic in medium bowl, gradually whisk in the olive oil until smooth.