Toast maple syrup in a pan on medium heat. Add walnuts and cook until jammy.
Remove walnuts to let cool and get crispy. Chop and toss with lettuce and pears.
Mix up vinaigrette in a small jar by combining Dijon mustard, sherry vinegar, extra virgin olive oil, kosher salt, and black pepper.
Add vinaigrette to the salad and toss.
Serve in a large bowl and garnish with grated blue cheese.
