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Juice the lemon into a small bowl or glass measuring cup. Remove the seeds but keeping the pulp. Add the mustard and honey and whisk to combine. Taste. The lemon should be the predominate flavor and you should taste the honey and mustard equally. If not, adjust by adding equal amounts of honey and mustard.
Gradually whisk in the oil, increasing the whisking action at the end to emulsify the ingredients.
Quarter the pears lengthwise and remove the core. Cut each quarter in half so you end up with 16 wedges. If the pears are in good shape, there’s no need to peel them unless you want to. Fan out half a pear (4 wedges) on the center of each plate.
Toss the greens with the vinaigrette until they are lightly coated. Evenly distribute the greens over the pears and sprinkle with the crumbled blue cheese and finger-crushed walnuts. Serve immediately.