In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted (about 4 minutes). Sprinkle with 1 tablespoon of sugar. Cook and stir for approximately 2-4 minutes or until sugar is melted. Lastly, spread on foil to cool.
Place all salad greens in a large bowl. Use a small bowl to whisk the oil, mustard, salt and remaining vinegar and sugar. Drizzle mixture over greens and toss to coat. Arrange the greens, pear slices and pecans onto six salad plates, & sprinkle with cheese. (Approximately 6 servings.)