Steps:
- Make dressing: Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. For goat cheese: Mix breadcrumbs and thyme in glass pie dish. Season cheese with salt & pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.) On medium heat, working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side. Assemble salad: Combine mixed greens, Belgian endive and pears in large bowl. Toss salad with enough dressing to coat. Divide among 4 plates. Place 2 cheese rounds in center of each salad. Sprinkle with walnuts.
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