Quantities vary depending on number of servings. Use your own judgement and preferences. I generally use equal quantities of the pear, stilton, and walnuts with a little less portion of the onions.

Put the mixed baby greens, pear slices, stilton chunks, walnut pieces, and cocktail onions in a large bowl. Add some of the vinaigrette and toss to combine. You can always add more vinaigrette to your preference.

Put mustard, honey, vinegar, salt, pepper, garlic, and shallot in a blender. Put the lid on and blend on high speed until ingredients are combined. Turn the blender on low speed, remove the lid (or the middle of the lid), and slowly pour 1/2 cup of olive oil in to the mixture. Turn blender off. Taste. If too vinegar-y add more oil with blender on low speed. Add in increments, stopping to taste, until it has the right oil/vinegar balance to you.

Pour into salad dressing shaker/container. Use immediately. Store leftover in the refrigerator.

If chilled, take it out of the refrigerator about an hour before using again to get to room temperature. Shake to re-combine as it will separate.