- In a pan at medium heat, cook the Grenoble walnuts in 1 tb sp. of oil for about 2-3 minutes or until golden. Set aside.
- Mix the Dijon mustard with the vinegar and the maple sirup in a small bowl. Gently wisp while adding the remaining oil until it has been all incorporated. Season with salt and pepper to your taste. Set aside.
- In a big salad bowl, put the baby kale blend, grilled Grenoble walnuts and the pear. Add the dressing and make sure all the ingredients are mixed.
- Serve the salad in each plate, then garnish with the crumbled cheese and the pink peppercorn, to taste.