• Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice pear. Roughly chop walnuts.

• In a medium microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until shallot is softened, 30-50 seconds. Set aside until ready to use in next step.

• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add 1⁄4 tsp thyme (1⁄2 tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.) • Add pear, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt; cook, stirring occasionally, until lightly browned and tender, 2-3 minutes. • Turn off heat. Let pear cool slightly, then transfer to bowl with pickled shallot. Toss to combine. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium- high heat. Add panko and walnuts; cook, stirring, until panko is golden brown, 3-5 minutes. TIP: Keep an eye on the panko—it browns quickly! • Transfer to a small bowl. Season with salt and pepper.

• In a large bowl, toss together arugula, mixed greens, blue cheese dressing, half the pear and pickled shallot (draining first), half the walnut panko, and half the feta. • Taste and season with salt and pepper.

• Divide salad between shallow bowls. Top with remaining pear and pickled shallot, remaining walnut panko, and remaining feta. Serve.