Method:

Raspberry Vinaigrette:
Whisk all ingredients together for 2 mins. in a bowl. Set aside.

Candied Pecans:
Melt butter over medium heat, add brown sugar and dissolve into butter. Add pecans cook approx. 5 mins. stirring often until done and coated with sugar. Set aside.

Poached Pears:
Place everything but pears into a sauce pot and bring to a boil. Add pears reduce to a simmer, cook until tender about 15 mins. Place pears still in the liquid in refrigerator to cool down Remove from liquid and core out. Slice pears into segments.

Salad:
Divide field greens onto 4 plates, then divide pears, pecans and cheese evenly onto each plate. Put vinaigrette into a squirt bottle and shake to mix. Drizzle approx. 2-3oz. on each salad.