Prepare the tamari pecans (if needed).

In a small mixing bowl, combine pear vinegar and pear syrup.

Whisk in the extra virgin lemon oil until emulsified. Set aside as the dressing.

In a large mixing bowl, combine the assorted greens, tamari pecans, and dry currants.

Sprinkle the crumbled Maytag blue cheese over the salad.

Drizzle the prepared dressing over the salad.

Gently toss the salad briefly to avoid cheese clumping.

Divide the salad onto two chilled salad plates.

Garnish each salad by fanning the thinly sliced Asian pear around it.

Serve immediately.