Heat oven to 350° F and line a baking sheet with parchment paper
In 8" skillet, melt the butter over medium heat.
Add the brown sugar and water; cook 1 minute, stirring continuously, or until the brown sugar has dissolved
Add the nuts and cinnamon; cook 3 to 5 minutes, stirring continuously, or until the syrup has thickened and nuts are coated
Spread the pecans in a single layer in the pan
Bake 8-10 minutes, or until the nuts are toasted, stirring after 4 minutes. (Keep a close eye on your pecans while they're cooking as oven temps can vary a bit)
Immediately separate the pecans with a fork.
Cool completely (~ 30 minutes)
Which together the vinaigrette ingredients in a small bowl, and set aside
Divide the greens between the plates
Thinly slice the pear and layer over the greens
Divide the blue cheese between the plates, and finish with the cooled glazed pecans
Pour the vinaigrette evenly over each salad
Serve and Enjoy!