Peel the pears. Cut into slices lengthwise. Dig out the cores.

Place the pear slices in a bowl and gently toss with the lemon juice.

Whisk together the parmesan cheese and breadcrumbs and place in a shallow bowl.

Place the flour in another shallow bowl.

Beat the eggs together with a fork or a whisk in a third shallow bowl.

Heat the clarified butter in a medium tied skillet over medium-high heat.

Place a layer of paper towels be the stove.

Dredge the pear slices in the flour, then dip in the egg and coat with the parmesan breadcrumbs.

Place in the heated pan and fry on both sides until golden brown.

Remove from pan and lay on the paper towels to drain.

Toss the greens with the vinaigrette.

Distribute the greens on individual salad plates, top with pieces of the parmesan crusted pears.

Scatter the chopped walnut pieces over the top and serve immediately.