Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Peel, half and core the pears; toss with the lemon juice. Set the half pears, cut side down on the baking sheet; brush the tops with 1 Tbsp. of the olive oil. Roast the pears 25 to 30 minutes, or until just tender and caramelized. Cool the pears to room temperature. Place the remaining oil, vinegar, honey, salt and pepper in a salad bowl. Add the salad greens and toss to combine. Divide the greens among 4 plates. Decorate the top of the greens with the grated carrot, walnuts and blue or goat cheese. Slice and fan a pear half on top of each salad and serve.