Separate the romaine hearts into individual leaves. Discard any ragged outer leaves. Rinse romaine leaves and the radicchio under cold running water. Spin or pat dry thoroughly so leaves are dry to the touch (dressing will cling better).

Chop and slice

Quarter the romaine hearts lengthwise if large, then slice crosswise into 1/2-inch ribbons or tear by hand into bite-sized pieces. Cut the radicchio into thin 1/4-inch strips. Combine romaine and radicchio in a large salad bowl and set aside.

Prepare pear & cheese

Shave the pear

Wash the pear and, if desired, peel. Using a vegetable peeler or mandoline, shave the pear into thin ribbons. If you prefer smaller pieces, thinly slice the pear crosswise. Toss shaved pear with a few drops of lemon juice to prevent browning and set aside.

Shave or crumble the cheese

If using a wedge of Maytag, shave thin slivers with a vegetable peeler for delicate ribbons or crumble into small pieces. Reserve the cheese for plating so it remains visually prominent.

Make dressing

In a small bowl or jar combine the apple cider vinegar, lemon juice, Dijon mustard, honey and minced shallot. Whisk or shake until combined. Gradually whisk in the olive oil in a steady stream until the dressing is emulsified. Season with salt and black pepper and taste; adjust acidity or sweetness as needed (add more honey for sweetness or a splash more vinegar for brightness).

Assemble salad

Pour about two-thirds of the dressing over the greens and gently toss with tongs until evenly coated. Taste and add more dressing if desired (reserve some dressing for individuals who prefer less).

Arrange the dressed greens on a serving platter or divide among 4 plates. Distribute the shaved pear over the top.

Scatter the shaved or crumbled Maytag cheese over the salad so you get bites of blue cheese throughout.

If using, sprinkle the toasted nuts and sliced chives over the salad for crunch and color.

Finish with a light grind of fresh black pepper and serve immediately.