A classic fall salad. Pair with roast pork or chicken with smashed potatoes and a fruity dessert.
Preheat oven to 300º.
Combine sugar, water, honey and salt in a small saucepan over low heat for 1-2 minutes or until syrup is slightly thick. Toss walnuts in syrup until thoroughly coated. Place on clean pan and bake for 12-15 minutes, stirring on occasion until candied. Let cool before using.
Whisk together vinegar, honey and oils. Add tarragon and season to taste with salt and pepper.
Place the Mâche and endive leaves in a bowl with the pears and walnuts and toss with vinaigrette. Divide between plates and sprinkle cheese on each salad.