Over on Serious Eats I found Jamie Oliver's recipe for a Pear, Parmesan, and Cashew Salad. I substituted Cantal cheese but the results were delicious.
A bit of mesclun mix, thinly sliced Bartlett pears, strips of cheese, toasted unsalted cashews, and a little lemon vinaigrette. It's easy and has a great range of flavors that balance each other out well.
Quick tip: I couldn't find unsalted cashews, so I got a can of the "lightly salted" variety, rinsed them in several changes of water, and roasted them at low heat in the toaster oven. Next time I'd probably toss them with a little honey and chile powder first.