Coat the discs of cheese in the ground nuts, firmly pressing the nuts on to help them adhere. Place 1 Tbsp. of the oil in a skillet and set over medium heat. When hot, add the cheese and cook 1 to 2 minutes per side, or until golden brown. Reserve on low heat.
Place the remaining oil, vinegar, mustard, honey, salt and pepper in a salad bowl. Toss in the salad greens, pear and pecan pieces or sliced almonds. Divide the salad among plates. Set 2 pieces of the goat cheese on each plate and serve.