Ingredients 1 cup walnuts (about 4 ounces) 1 cup pecan halves (about 4 ounces) 1 large shallot, minced 1/4 cup sherry vinegar 1 tablespoon Dijon mustard 6 tablespoons extra-virgin olive oil 1/4 cup walnut oil Salt and freshly ground pepper Four 5-ounce bags washed salad greens, such as mixed baby greens, arugula and spinach 1 cup dried pears, julienned (4 ounces) 1 cup dried cranberries (4 ounces) Instructions . Preheat the oven to 350°. Spread the nuts on a large baking sheet and bake for 10 minutes, or until golden and fragrant. Let cool, then coarsely chop. In a large bowl, combine the shallot, vinegar and mustard. Whisk in the olive oil and walnut oil in a thin, steady stream. Season with salt and pepper. Add the mixed greens, nuts and dried pears and cranberries to the bowl and toss. Serve immediately.