Halve and core pears. Thinly slice and brush with lemon juice. To arrange salad, line plates with salad greens, fan pear slices atop each serving. Sprinkle salad with some crumbled cheese and candied pecans. Drizzle dressing.
To make candied pecans: Line a baking sheet with greased foil. In a heavy 10” skillet, combine pecans, sugar, and butter. Cook over medium-high heat until sugar begins to melt. Reduce heat to low and continue cooking until sugar is golden brown, stirring occasionally.
Remove from heat. Pour onto baking sheet and cool completely. Break into clusters.
To make dressing: In a screw-top jar, combine white wine vinegar, salad oil, pear nectar, Dijon mustard, salt, and pepper. Cover and shake well to mix.
Dressing can be stored in the refrigerator for up to one week.