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Beet Salad With Pear, Blue Cheese & Walnut Dressing

1 lb large red beets (preferably with greens attached)                          
2 pears
4 oz blue cheese                                                                                 
¼ cup red wine vinegar
1 tbsp walnut oil                                                                                  
1 tbsp salad oil
Salt and pepper to taste                                                                        
1 tsp grain mustard

Trim beet greens from beets and reserve (can substitute salad greens). 
Wash and dry. Also wash and dry beets and place on top of salt mounded on a roasting pan. 
Bake in a 350 oven until beets are somewhat soft to the touch (similar to a baked potato). 
Cool beets to room temp, peel skin with a pairing knife. Slice or julienne beets, reserve. 
In a bowl, mix vinegar and mustard together. Whisk in both oils and season with salt and pepper. 
Drizzle some dressing on beets and let marinate for 1 hour. To plate, slice pears and arrange on plate. 
Stack beets in middle. Top with beet greens, drizzle with remaining dressing and sprinkle with crumbled blue cheese.

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