Step 1Place the honey, lemon juice, shallot, oil, thyme, salt and pepper to taste in a small dish. Stir well. (This can be made several hours ahead and kept at room temperature.)
Step 2To serve, toss the pear slices in 1 tablespoon of the vinaigrette; set aside. Place the arugula and spinach in a large bowl. Add the remaining vinaigrette to the bowl. Gently toss until the leaves are coated. Add all but 2 tablespoons of the cheese. Toss to mix. Taste; adjust the seasoning. Divide the salad among 4 chilled plates; mound attractively. Arrange the pear slices on the greens and sprinkle with the remaining cheese. Serve immediately.