Directions:

1. For the sugared walnuts: Stir together the walnuts and sugar in a heavy saucepan. Cook over medium heat, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown. Spread the mixture in a single layer on lightly greased wax paper and cool to room temperature. Break into pieces and store in an airtight container until needed.
2. For the vinaigrette: Combine the vinegar, Dijon, honey, salt, and pepper in a blender. With motor running, slowly pour oil in through feed tube. Blend until the dressing is emulsified.
3. For the goat cheese tarts: Preheat oven to 375°F. Stir together the goat cheese, pears, honey, and thyme. Divide evenly between the pastry shells. Bake tarts for 8 to 10 minutes or until the filling is thoroughly heated. Carefully transfer the cups to a wire rack and cool for 2 minutes.
4. For the salad: Toss the greens with dressing. Place 1⁄2 cup greens on a serving plate. Top the greens with1 tablespoon dried cranberries and 2 tablespoons of sugared walnuts. Place 2 goat cheese tartlets beside the greens and serve immediately.