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Preheat oven to 325 degrees. Scatter walnuts on rimmed baking sheet, roast for 7–10 minutes, tossing once, until golden brown. Let cool; then roughly chop.
In small bowl, whisk together olive oil, balsamic vinegar and honey. Season with sea salt and pepper, to taste.
Core and thinly slice Bosc pear. Roughly chop radicchio.
Combine Mesclun mix, radicchio and sliced pear in large salad bowl. Add dressing and toss until coated. Top with chopped walnuts and crumbled goat cheese, if desired. Serve immediately.