Preparation

• Whisk the two oils, vinegar, maple syrup, and mustard in a small bowl. Season to taste with salt and pepper.
• Heat a large grill pan over medium-high heat. Pat the chicken dry and season generously with salt and pepper. Oil the pan and grill the chicken, turning once, until cooked through (165°F), 6 to 8 minutes total. (Alternatively, grill the chicken on an outdoor grill.) Transfer the chicken to a cutting board, and let rest for 5 minutes.
• Meanwhile, combine the greens and red onion in a large bowl, and season lightly with salt and pepper. Whisk the vinaigrette, and then toss the greens with just enough to coat lightly. Divide the greens among 4 large plates. Thinly slice the chicken. Top the salad with the chicken, pears,
  and cheese. Drizzle with some of the remaining vinaigrette, sprinkle with the
  almonds, and serve.