For the Roasted Pear Vinaigrette:

• 1 large ripe pear, peeled, cored, and cut in half
• 1/3 cup olive oil, plus 1 teaspoon olive oil, divided
• 1 tablespoon fresh lemon juice
• 2 tablespoons champagne vinegar or white wine vinegar
• 1 clove garlic, minced
• 1 tablespoon finely chopped shallot
• 2 to 3 teaspoons honey
• Kosher salt and freshly ground black pepper, to taste

For the Salad:

• 1 head Red Leaf or Romaine Lettuce, washed and roughly-chopped
• 2 ripe pears, cored and thinly sliced
• 1 cup candied walnuts
• 1/3 cup crumbled blue cheese or gorgonzola cheese
• ¼ red onion, thinly sliced
• 1/3 cup pomegranate arils