(Optional: Blanch the greens quickly by immersing in salted boiling water for a few seconds and then dunking in an ice bath to stop the cooking. This sweetens the greens slightly and makes them a little less tough.)
Preheat the oven to 375°F. Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and table salt.
Arrange the pears in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears over. Continue roasting until the pears are tender and slightly browned, 3 to 5 minutes more. Let cool.
In a shallow salad bowl, combine the greens, pine nuts and cheese and toss to mix.
In a small bowl, whisk together the vinegar, mustard and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.
Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper and serve immediately. Serves 4 to 6.