Blue Cheese Cheesecake With Baby Greens And Vinaigrette Recipe

• 3/4 c. toasted bread crumbs
• 3/4 c. finely-minced toasted walnuts
• 3 Tbsp. unsalted butter melted
• 1 lb good-quality blue cheese room temperature
• 1 lb cream cheese room temperature
• 4 x Large eggs
• 1 x garlic clove chopped
• 1 Tbsp. chopped fresh rosemary Salt to taste Freshly-grnd black pepper to taste Baby greens for serving
• 1 x hard-ripe pear - (abt 4 ounce) peeled, cored, and cut into 1/4" thick slices
• 1/4 c. Champagne vinegar plus
• 2 Tbsp. Champagne vinegar
• 2 Tbsp. chopped shallots
• 2 Tbsp. sugar plus
• 1 tsp sugar
• 1 1/2 tsp minced fresh rosemary
• 1/4 tsp freshly-grnd black pepper
• 1 1/2 tsp Dijon mustard
• 1 tsp soy sauce
• 1/2 tsp kosher salt
• 1 1/2 tsp green onions
• 1/2 c. vegetable oil
• 2 Tbsp. unsalted butter
• 1/2 c. walnut halves
• 2 Tbsp. light brown sugar - (packed)

Directions